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How to prepare and cook wild boar meat – Italian Cuisine


In spite of the animal, not really loved, the flesh of boar contains a very special and much appreciated flavor, especially by fans of game. This ingredient enriches the autumn and winter dishes with many proteins and few fats. Braised meat, stews, meat sauce, but also baked pans: let's find out how cook the boar in a few simple steps.

What do you eat wild boar: what are the cuts

The boar (Sus scrofa) is the wild ancestor of the pig, widespread throughout the Mediterranean area. Its meat is very tasty and easily available even in large supermarkets, especially among frozen foods. Combines the taste of pork with the taste of game.

The wild boar meat is rather fibrous: lends itself well to cooking in the pan, such as stews, stewed cooking, but especially sauces. It also makes roasted and spit-roasted, but must be previously larded so that it does not dry out too much.

The quality and the cuts of the meat used of wild boar are equal to those we consume of pig. Because of their pulpiness, the cuts of the wild boar leg are preferred, but in some areas even the meat of the head is considered a delicacy. They are used from the neck to the ribs, from the shoulder to the leg, through the offal, liver, heart, kidneys.

When you buy the boar meat it is important that the certified antitrichine, since the wild boar may have been infected by the trichinae, worms that are transmitted to humans. Also, if you are buying the meat of an adult male, care must be taken to ensure that the animal has not been knocked down during mating season, between November and January, otherwise it is likely that its flesh has a penetrating smell and an unpleasant taste.

How to preserve wild boar meat

Before consuming boar meat, it is necessary to proceed with the process frollatura, following the hunt. This operation can also be done by freezing the meat drained from the blood.

To get better results you should have a blast of temperature like those of the great restaurants but not having the possibility to do it just a good one freezer. First the meat of the boar must lose its body heat. At the same time, it must naturally be deprived of the blood it contains at a controlled temperature that allows some "bacteria" to soften the meat.

How to remove the taste of wild

Let's find out now how to clean the boar. There marinating It is used to clean the meat from the wild taste of the animal. Depending on the age of the animal, this meat has various types of preparation. The wild boar, 3-6 months of life, with tender and delicate meat, does not need marinating; the young boar, 6 months-1 year, of fawn fur, with tender flesh and not accentuated flavor, needs a light cold marinade.

Then there is the mature boar, 1-2 years of life, with dark fur and meat with a marked flavor, to temper which is needed a cold marinade. Finally there is the adult boar, until 5-6 years of life, with meat a bit 'hardened but tasty, still excellent, however, after marinating cooked.

How to marinate the wild boar

Let's find out how marinate the wild boar. It is a meat with a strong wild taste: for this it needs to be left overnight in an infusion in the refrigerator in a bowl with a liter of red wine and an onion, a carrot, a celery stalk, a clove of garlic and spices of your choice (cloves and pepper).

How to cook

There boar meat it is used for the preparation of many dishes. It lends itself very well to the preparation of meat sauce, stew, stewed wild boar, but also for sauces with which to season first courses. Its cooking has a long time, but the result will repay you for all the efforts made.

To prepare the pappardelle with wild boar ragout, sauté with onion, celery and carrots, then add peas and pieces of wild boar and sauté for 10 minutes over high heat. Wet with wine, add salt and pepper and let it evaporate. Then take some nibbles with a scoop and crush with the help of a mixer, and then put them back to cook in a saucepan.

Add the chopped tomatoes, the concentrate and the chopped aromatic herbs, bay leaves and plenty of hot water until the meat is covered. Bring to a boil and then cook on a light flame with lid for 45 minutes, stirring occasionally with a wooden spoon.

To prepare it wild boar stew, first of all use the leg, cut it into pieces and leave it to soak in water and vinegar for 12 hours. Then dry it and brown it in the pan with lard and butter. Then add onion, bay leaf and whole peppers. Hall, add a good red wine and cook for no less than an hour and a half.

To prepare the boar stew cut the meat into cubes and brown it in hot oil flavored with a clove of garlic. Once browned evenly, blend with white wine, add salt and pepper and add a generous mixture of basil and oregano, as well as tomatoes cut into large pieces. Cover the pan and continue cooking. To bind condiments and facilitate prolonged cooking without risking that the meat dries too much, add some tomato sauce.

What to combine with wild boar: side dish and wine

The wild boar is very well matched fresh side dish, as the fennel and celeriac purée, or you can combine one spelled cake, to escape the monotony of the traditional coupled with polenta.

The boar falls within the range of ingredients it also includes game, deer, roe and hare. For these dishes put on the table complex red wines, intense and resistant. The boar, especially if prepared in bitter-sweet, requires a medium-evolved red wine, warm and soft, savory as a noble wine of Montepulciano Reserve (Tuscany), or a Taurasi Reserve (Campania).

Recipes with boar for polenta

When it comes to the wild ancestor of the pig, the winning combination remains polenta and wild boar. The rustic flavor of yellow corn or taragna flour is well matched with the wild flavor of wild game. The dish takes some time to be prepared, but the result is of sure impact. You can enrich your second of meat also with the polenta concia alla valdostana. After all, when there is polenta there is a party and you do not have time to think about diets.

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" Swordfish Meat Balls – Italian Cuisine


Clean the slices of swordfish by removing the outer skin and the central part with the bone. Then chop with a knife to make small fish cubes.


Grate the lemon peel finely. Eliminate the soul to garlic and grate also. Chop the previously desalted capers and chop the parsley.

Soak the breadcrumbs, then squeeze and place in a bowl. Add the swordfish, egg, chopped capers and the rest of the ingredients

Knead until a homogeneous mixture is obtained.

With slightly moist hands, make meatballs of the same size. Pass them in breadcrumbs and then place them on a plate covered with parchment paper.

Cook the swordfish balls little by little in a pan with boiling oil for about 6-7 minutes, until they brown evenly. Once cooked, lift them and let them dry on a plate lined with absorbent paper.

Serve hot swordfish balls.

TAGS: Swordfish meatballs recipe How to prepare swordfish balls | Meatballs swordfish recipe

Ragout? Not just meat! Here's how to do it with vegetables, fish or seitan – Italian Cuisine


The sauce is an indispensable condiment for pasta, but it can also be done without meat, to vary or for those who follow a diet veg

As the ragout season pasta, no one ever! We must admit it, if there is an emblematic dish of Italian cuisine it is him, the king of sauces, rich, greedy, to be collected with bread after finishing the pasta. But the meat does not like everyone or maybe sometimes you want to vary. So the sauce can also be prepared with the fish, with the vegetables, even with the seitan. Let's find out how.

The vegetable ragout

Every season has its own vegetables: in winter the Vegetable Ragu it is prepared with broccoli, radicchio, cauliflower, carrots, fennel, in summer with zucchini, peppers, aubergines. What are the vegetables you have in the fridge, cut into small pieces and put them to fry with extra virgin olive oil and a clove of garlic. Leave the vegetables crunchy, they should not be overly stewed or lose flavor. If you like, you can add tomato sauce, or even a spoonful of concentrate. Season with salt, pepper and basil. The smell of the vegetable garden on the plate … irresistible!

The fish sauce

With fish sauce means any sauce, white or red, which is prepared with fish cut into small pieces. It can be the grouper, for example, or the octopus, or the swordfish. But also the sea bream (maybe the grilled and advanced lunch), the tuna, i shrimp. Cut the fine fish and brown it with extra virgin olive oil and fresh garlic. The preparation is really fast. Add the white wine, then add, if you want a red ragù, of the past – not exaggerated in quantity or the tomato will hide the aromas of the fish – or the cherry tomatoes. Then add fennel, or parsley. With some ingredients, such as swordfish or tuna, olives and capers are also perfectly combined Sicilian.

The seitan ragù

For a 100% vegetarian sauce, but also vegan, you can replace the seitan to the meat. The procedure is exactly the same as a traditional ragout. Chop the seitan or cut it very thin and fry it in extra virgin olive oil with carrot, celery and diced onion. Add the wine and then add the tomato sauce. Add salt and pepper, add a sprinkling of nutmeg if you appreciate it. Cook for an hour on low heat.

The lentil ragout

For winter evenings, the perfect substitute for animal proteins is lentil. Also in this case it is cooked in the same way as the traditional ragout, choosing, if you have little time, the lentils red hulled, which are cooked quickly, otherwise the normal ones, to be kept in water one night before preparing the sauce.

The pasta is suitable for meat sauce

The juicy ragù go well with the homemade pasta, like maltagliati, tagliatelle or pappardelle. Those more dry instead with the short pasta: tortiglioni, penne, conchiglie.