Emprimir
Correo Electrónico
Ingredientes
- 1 kilo (2 lbs) wild boar meat (or pork shoulder), cut into chunks
- 500 ml (2 cups) red wine
- 250 ml (1 cup) red wine vinegar
- 1-2 cloves of garlic, slightly crushed
- 4-5 cloves
- 25g (1 oz) bittersweet chocolate
- 100g (4 oz) prunes, soaked in red wine until soft
- 50g (2 oz) candied orange and citron (optional)
- 1 kilo (2 lbs) wild boar meat (or pork shoulder), cut into chunks
- 1 onion, finely chopped
- Olive oil or lard
- For the marinade:
- 500 ml (2 cups) red wine
- 250 ml (1 cup) red wine vinegar
- 1 onion, peeled and roughly chopped
- 1-2 carrots, peeled and roughly chopped
- 1 stalk of celery, roughly chopped
- 1-2 cloves of garlic, slightly crushed
- 1 bay leaf
- 1 sprig of marjoram (or thyme)
- 4-5 cloves
- 4-5 whole peppercorn
- To finish the dish:
- 2 Tbs sugar
- A splash of red wine vinegar
- 25g (1 oz) bittersweet chocolate
- 100g (4 oz) prunes, soaked in red wine until soft
- A handful of pinoli nuts
- 50g (2 oz) candied orange and citron (optional)
View Full Recipe at Memorie di Angelina
