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Menu of the month

Come and taste the secrets of the ancient kitchens of Italy …

Go on a culinary journey that tickles the taste buds and transport yourself to the aromatic abode of the gods. Go into the heart of Italy and celebrate the most memorable experience that takes you back to the familiar yet quaint red-checkered table cloths with pictures of ancestors on the walls and clean shining mahogany furniture.

Enjoy the textures of harmony of the Italian cuisine which is much like its lyrical language and absorb the essence of a romantic culture. The Italian cuisine has formed a repertoire of magnificent dishes to stir the appetite, fill the heart and satisfy the soul. With every possible turn of the ladle, the Italians have filled their lives with the rich tapestry of their culture which reflects in their cuisines and their every day meals.

One of the most important accompaniments that season their meals are meats. Meat plays a prime role in most Italian dishes and with a deft sleight of hand is turned into wonderful and awesome dishes whose versatility never fails to amaze the mind and set taste buds quivering with delight. Indulging in a range of meats, the Italian cuisine includes in its delectable spectrum, pork, different products of pork, chicken, lamb, duck, rabbit, wild boar, wild fowl, fish, lobsters, prawns as well as venison, goat, goose and chamois.

Now, we since we have stimulated your taste buds with a journey that takes the breath away, we invite you to sit down and enjoy a fabulous dish of wild boar in sweet and sour chocolate sauce. If you want a taste of Italy or indulge your culinary skills, the best way is to try out this lovely and delicious recipe. So go on a lingering culinary ride into the heart of Tuscany with its lush forests, beautiful countryside and let its magical medieval ambience cast a spell on you.

Wild boar in sweet and sour chocolate sauce

You will need the following ingredients:

  • 5 lbs. Wild Boar
  • 2 Carrots
  • 2 Celery stalks
  • 2 Onions
  • 3/8 oz. One bottle aged Chianti Classico
  • ¼ cup Extra virgin olive oil
  • 1 tbsp. Juniper berries
  • 2 Bay leaves
  • 1 tsp. Freshly ground pepper
  • Salt to taste
  • 1 cup Raisins
  • ½ cup Sugar
  • 4 Garlic cloves coarsely chopped
  • ½ cup Red wine vinegar
  • ½ cup Grated bitter chocolate
  • 1 cup Dried prunes
  • 1 cup Pine nuts
  • 1 cup Cream sherry

What to do

Put the meat into a big baking dish. Next, chop up one carrot, one stalk of celery and one onion and mix it with the meat. Then pour some of the wine over the meat and vegetables, marinate for 24 hours, turning the meat gently every once in a while.

After 24 hours, drain the meat and keep the marinade aside. With paper towels, pat the meat dry. Next you have to pour the olive oil into a cooking dish and brown the meat in olive oil over high heat. Strain the marinade and discard the vegetables. Add the remaining wine to the meat. Chop the remaining carrot, celery and onion and add to the meat, while mixing gently. Next add the juniper berries, one bay leaf, pepper and salt and cook over low heat for 3 hours, till the meat is tender and succulent. You have to remember to soak the raisins in warm water till it plumps up.

After the meat is cooked, cool it in the cooking sauce so you can skim off excess fat oils from the surface. Take the cooked meat from the liquid and cut the meat into pieces while discarding the bone. Now strain the marinade and place the meat back into the marinade sauce.

Take a pan and caramelize the sugar with garlic, the remaining bay leaf and one tablespoon of water. Gently heat up the wine vinegar and add chocolate to the sauce and bring to boil. Boil for 2 minutes. Add the sauce to the meat with raisins, prunes, pine nuts and cream sherry and cook this for 10 minutes.

Take the meat out and continue cooking the sauce till desired consistency. Remove the bay leaf, slice the meat and pour the sauce over it.

This recipe gives you 8 servings.

Celebrate the cuisine of Tuscany …your heart will remember it forever

         
 
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