Cinghiale al cacao - Wild Boar in Cocoa
"Il Grande libro della cucina Albese"
To be served with Barolo Sörì dell'Ulivo
Ingedients:
As specified in the recipe
800g without skin, fat or small bones serves 4 people
Cut the meat into bite-sized pieces, put into a large bowl; cover with the following marinade: celery, 1 carrot, half an onion, cloves, thyme, basil a sprig of rosemary, cinnamon, pepper, a pinch of salt, and enough Barolo wine to cover the meat.
Cover the bowl, and leave to marinate in a cool place for 24 hours.
Put a little oil and the other half of the onion, finely chopped, into a saucepan. Drain the meat, roll the pieces in flour and brown them in the oil over a high flame. As soon as the pieces of meat are golden brown, sprinkle a spoonful of bitter cocoa powder over them, and mix well. Add the vegetables and herbs and spices from the marinade, and the liquid a little at a time.
Cook over a low flame for about an hour and a half.
When the meat is cooked, remove the sprig of rosemary, and the celery if it has remained whole. Mash the other vegetables with a fork, and remove from the heat.
Add half a glass of cream, mix carefully to amalgamate all the meat and the sauce, and serve very hot.
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