It’s Thursday, and the sun is high over the earth and our homes. The wind tickles the vines, and our chef Monika Filipinska is with us to shed new light on our cooking once more.
She does it with a special pairing, one that smells of the horizon and tastes of the hills.
Wild boar alla cacciatora, accompanied by a Brunello di Montalcino DOCG Riserva Poggio Landi
- One kilo of wild boar meat
- Two spoonfuls of vinegar
- Two cloves of garlic
- One sprig of rosemary
- Extra-virgin olive oil
- A pinch of salt and chilli
- Two glasses of red wine
- A tablespoon of tomato purée
- Cut the boar meat into small pieces and let it rest in a litre of water and vinegar for 12 hours
- Drain the boar and let it brown well over the flame, while preparing a mixture of the oil and rosemary.
- Place the browned meat and the garlic-rosemary mixture in a pan. Add the salt and chilli.
- Let everything keep browning for 15 minutes.
- When the meat is well-browned, pour on the red wine.
- Let the wine evaporate over a lively heat.
- Add a tablespoon of tomato purée and add more salt if necessary.
- Cook everything for another two hours in a covered pan, adding a bit more broth every so often.
Now, everyone to the table!