Cinghiale in Salmì

Ingredients

This recipe is scaled for 4 servings and can be adjusted for events, catering, or menu development.

• 1200 g wild boar shoulder, cubed
• 600 ml dry red wine
• 8 g juniper berries & bay leaves
• 320 g onion
• 200 g carrot
• 200 g celery
• 80 g tomato paste
• 160 g porcini mushrooms (rehydrated)
• 320 g polenta (dry)
• 320 g spinach
• 80 ml extra-virgin olive oil
• 12 g sea salt
• 4 g black pepper

Method

1. Marinate the wild boar overnight in red wine with juniper berries and bay leaves to perfume and soften the meat.
2. Drain the meat, reserve the marinade, and pat the wild boar dry. Sear in olive oil until richly browned.
3. Add the onion, carrot, and celery, and cook gently until softened. Stir in the tomato paste.
4. Return the meat to the pot, add the reserved marinade, and braise slowly for about 3 hours, or until fork tender.
5. Prepare creamy polenta, sauté the porcini mushrooms and spinach, and serve the cinghiale hot over the polenta.