This recipe really has its roots in the past in the historical memory of the Spinelli family in San Gimignano.
Handed down by the family for over 150 years, it combines the taste of typical Tuscan game with the methods of preservation that were once used. The wild boar, in fact, in the countryside of San Gimignano is certainly one of the animals most hunted since ancient times.
Our grandmothers used to keep the meat, brought home on hunting days from October to January, therefore in full autumn and winter when the consumption of this meat with its robust flavor goes well with the cold and the need for more protein.
To preserve the meat, the most commonly used method was undoubtedly the use of olive oil, another element that our land usually gives us generously. We present again this recipe which is very easy to make compared to cooking traditional stewed wild boar. The only recommendation we give you is to make sure that the meat is completely immersed in the oil so that it does not come into contact with the air and risks going bad for the oxidation process.
Enjoy this recipe from the Spinelli Family !!!!
AuthorToscane DI GustoCategoryAppetizers, First Course, Quick and easy recipes, Tuscan Tradition RecipesDifficultyIntermediate
Make sure you get the part of the pulp first, filleted from the fat part. Clean and trim the meat if necessary so as to obtain only a lean pulp. Cut the flesh of the boar into large pieces and cut each piece in the middle.
Chop garlic, bay leaves and rosemary seasoned with salt and pepper and place it both inside the incision and out on the meat. Arrange the pieces of pulp on parchment paper and sprinkle everything with a little oil.
Bake the meat in the oven at 150 ° for about an hour and a half, at half time of cooking turn the meat so that the cooking is uniform.
Let the meat cool and then put it in the preserving jars with plenty of olive oil until it is full.
Close tightly and store the jars in the refrigerator. Enjoy as an appetizer, or directly as a main course, when needed. The oil will allow a shelf life of several months.
Ingredients
Directions
Make sure you get the part of the pulp first, filleted from the fat part. Clean and trim the meat if necessary so as to obtain only a lean pulp. Cut the flesh of the boar into large pieces and cut each piece in the middle.
Chop garlic, bay leaves and rosemary seasoned with salt and pepper and place it both inside the incision and out on the meat. Arrange the pieces of pulp on parchment paper and sprinkle everything with a little oil.
Bake the meat in the oven at 150 ° for about an hour and a half, at half time of cooking turn the meat so that the cooking is uniform.
Let the meat cool and then put it in the preserving jars with plenty of olive oil until it is full.
Close tightly and store the jars in the refrigerator. Enjoy as an appetizer, or directly as a main course, when needed. The oil will allow a shelf life of several months.