{"id":2752,"date":"2018-12-03T10:51:17","date_gmt":"2018-12-03T10:51:17","guid":{"rendered":"https:\/\/www.invacanzaallargentario.it\/cinghiale-in-umido\/"},"modified":"2019-09-17T09:24:40","modified_gmt":"2019-09-17T09:24:40","slug":"tuscan-recipe-stewed-wild-boar","status":"publish","type":"post","link":"https:\/\/www.invacanzaallargentario.it\/en\/tuscan-recipe-stewed-wild-boar\/","title":{"rendered":"Tuscan recipe stewed wild boar"},"content":{"rendered":"<div id=\"pl-2752\"  class=\"panel-layout\" ><div id=\"pg-2752-0\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-2752-0-0\"  class=\"panel-grid-cell\" ><div id=\"panel-2752-0-0-0\" class=\"so-panel widget widget_sow-editor panel-first-child panel-last-child\" data-index=\"0\" ><div\n\t\t\t\n\t\t\tclass=\"so-widget-sow-editor so-widget-sow-editor-base\"\n\t\t\t\n\t\t>\n<div class=\"siteorigin-widget-tinymce textwidget\">\n\t<p>Before arriving in Maremma I had never eaten nor much less cooked wild boar.<br \/>\nThe recipe that I propose to you is the one that was taught to me by \"<em>Granmother Santina<\/em>\", cook for work and passion.... her husband, \"<em>Grandfather Aldo<\/em>\" was a great boar hunter.<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><div id=\"pg-2752-1\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-2752-1-0\"  class=\"panel-grid-cell\" ><div id=\"panel-2752-1-0-0\" class=\"so-panel widget widget_sow-image panel-first-child panel-last-child\" data-index=\"1\" ><div\n\t\t\t\n\t\t\tclass=\"so-widget-sow-image so-widget-sow-image-default-8b5b6f678277-2752\"\n\t\t\t\n\t\t>\n\n<div class=\"sow-image-container\">\n\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.invacanzaallargentario.it\/vet\/wp-content\/uploads\/cinghiale-maremmano-cacciatora-vino.jpg\" width=\"800\" height=\"500\" srcset=\"https:\/\/www.invacanzaallargentario.it\/vet\/wp-content\/uploads\/cinghiale-maremmano-cacciatora-vino.jpg 800w, https:\/\/www.invacanzaallargentario.it\/vet\/wp-content\/uploads\/cinghiale-maremmano-cacciatora-vino-300x188.jpg 300w, https:\/\/www.invacanzaallargentario.it\/vet\/wp-content\/uploads\/cinghiale-maremmano-cacciatora-vino-768x480.jpg 768w, https:\/\/www.invacanzaallargentario.it\/vet\/wp-content\/uploads\/cinghiale-maremmano-cacciatora-vino-110x69.jpg 110w, https:\/\/www.invacanzaallargentario.it\/vet\/wp-content\/uploads\/cinghiale-maremmano-cacciatora-vino-420x263.jpg 420w, https:\/\/www.invacanzaallargentario.it\/vet\/wp-content\/uploads\/cinghiale-maremmano-cacciatora-vino-688x430.jpg 688w\" sizes=\"(max-width: 800px) 100vw, 800px\" title=\"stewed wild boar\" alt=\"stewed wild boar\" \t\tclass=\"so-widget-image\"\/>\n\t<\/div>\n\n<\/div><\/div><\/div><div id=\"pgc-2752-1-1\"  class=\"panel-grid-cell\" ><div id=\"panel-2752-1-1-0\" class=\"so-panel widget widget_sow-editor panel-first-child panel-last-child\" data-index=\"2\" ><div\n\t\t\t\n\t\t\tclass=\"so-widget-sow-editor so-widget-sow-editor-base\"\n\t\t\t\n\t\t><h3 class=\"widget-title\">Ingredients for 4 people<\/h3>\n<div class=\"siteorigin-widget-tinymce textwidget\">\n\t<ul>\n<li>wild boar meat 800 gr.<\/li>\n<li>ripe or peeled tomatoes 500 gr.<\/li>\n<li>an onion, a carrot, a stalk of celery<\/li>\n<li>2 cloves of garlic<\/li>\n<li>bay leaf, rosemary, chilli pepper<\/li>\n<li>Red wine<\/li>\n<li>olive oil<\/li>\n<li>salt, pepper and chilli pepper<\/li>\n<\/ul>\n<\/div>\n<\/div><\/div><\/div><\/div><div id=\"pg-2752-2\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-2752-2-0\"  class=\"panel-grid-cell\" ><div id=\"panel-2752-2-0-0\" class=\"so-panel widget widget_sow-editor panel-first-child panel-last-child\" data-index=\"3\" ><div\n\t\t\t\n\t\t\tclass=\"so-widget-sow-editor so-widget-sow-editor-base\"\n\t\t\t\n\t\t><h3 class=\"widget-title\">Recipe of stewed wild boar<\/h3>\n<div class=\"siteorigin-widget-tinymce textwidget\">\n\t<p>Put the meat of wild boar \"touches\" in a pan on the fire, without condiments, to \"make water\" at least a couple of times, to remove the wild taste (which inevitably will flood the kitchen !!!!! Do this operation under the hood at maximum power!). This procedure is absolutely necessary otherwise the meat will be a little too \"strong\" on the palate.<\/p>\n<p>Chop garlic, onion, carrot, celery, rosemary, bay leaf and chilli pepper. Fry in abundant olive oil then add the wild boar. Brown well and then add a glass of good red wine. Let it fade. Season with salt and pepper and add the tomato (little, just to give color).<\/p>\n<p>Cook for a couple of hours, until the meat is tender. If it gets too dry, add a little water. Serve hot, perhaps with polenta or roast potatoes.<\/p>\n<p>Some people do not put tomatoes at all and those who add olives in the end. I learned it that way!<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><div id=\"pg-2752-3\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-2752-3-0\"  class=\"panel-grid-cell\" ><div id=\"panel-2752-3-0-0\" class=\"so-panel widget widget_sow-image panel-first-child panel-last-child\" data-index=\"4\" ><div\n\t\t\t\n\t\t\tclass=\"so-widget-sow-image so-widget-sow-image-default-8b5b6f678277-2752\"\n\t\t\t\n\t\t>\n\n<div class=\"sow-image-container\">\n\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.invacanzaallargentario.it\/vet\/wp-content\/uploads\/50-sagra-del-cinghiale-capalbio.jpg\" width=\"600\" height=\"600\" srcset=\"https:\/\/www.invacanzaallargentario.it\/vet\/wp-content\/uploads\/50-sagra-del-cinghiale-capalbio.jpg 600w, https:\/\/www.invacanzaallargentario.it\/vet\/wp-content\/uploads\/50-sagra-del-cinghiale-capalbio-150x150.jpg 150w, https:\/\/www.invacanzaallargentario.it\/vet\/wp-content\/uploads\/50-sagra-del-cinghiale-capalbio-300x300.jpg 300w, https:\/\/www.invacanzaallargentario.it\/vet\/wp-content\/uploads\/50-sagra-del-cinghiale-capalbio-250x250.jpg 250w, https:\/\/www.invacanzaallargentario.it\/vet\/wp-content\/uploads\/50-sagra-del-cinghiale-capalbio-125x125.jpg 125w, https:\/\/www.invacanzaallargentario.it\/vet\/wp-content\/uploads\/50-sagra-del-cinghiale-capalbio-110x110.jpg 110w, https:\/\/www.invacanzaallargentario.it\/vet\/wp-content\/uploads\/50-sagra-del-cinghiale-capalbio-420x420.jpg 420w, https:\/\/www.invacanzaallargentario.it\/vet\/wp-content\/uploads\/50-sagra-del-cinghiale-capalbio-430x430.jpg 430w\" sizes=\"(max-width: 600px) 100vw, 600px\" title=\"50-festival-of-boar-capalbio\" alt=\"50-festival-of-boar-capalbio\" \t\tclass=\"so-widget-image\"\/>\n\t<\/div>\n\n<\/div><\/div><\/div><div id=\"pgc-2752-3-1\"  class=\"panel-grid-cell\" ><div id=\"panel-2752-3-1-0\" class=\"so-panel widget widget_sow-editor panel-first-child panel-last-child\" data-index=\"5\" ><div\n\t\t\t\n\t\t\tclass=\"so-widget-sow-editor so-widget-sow-editor-base\"\n\t\t\t\n\t\t><h3 class=\"widget-title\">The wild boar festival in Capalbio<\/h3>\n<div class=\"siteorigin-widget-tinymce textwidget\">\n\t<p>If you are on vacation and want to taste the real wild boar in the Maremma area, I recommend the <a href=\"https:\/\/www.invacanzaallargentario.it\/una-passeggiata-a-capalbio\/\">Boar Festival<\/a> held every year, in the second week of September, in the <a href=\"https:\/\/www.invacanzaallargentario.it\/una-passeggiata-a-capalbio\/\">village of Capalbio<\/a>.<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Before arriving in Maremma I had never eaten nor much less cooked wild boar. I show you the recipe I was taught by a Maremma doc!<\/p>\n","protected":false},"author":7,"featured_media":2457,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[83],"tags":[101,103],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tuscan recipe stewed wild boar - Typical Maremma cuisine - In vacanza all&#039;Argentario<\/title>\n<meta name=\"description\" content=\"The tuscan recipe of the wild boar stew that I show you was taught to me by a Maremma cook doc. 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