Wild boar salmì
Considering the high number of wild boar in the region, this meat often ends up on the tables of Tuscan households and is cooked in many different ways. However wild boar salmì is a traditional game recipe of the Cortonese area. This dish can be eaten as a main course but, if minced or cut with a knife it can also become an excellent sauce to dress pasta.
- 1.5 kg wild boar meat
- 4 carrots
- 4 rosemary twigs
- 2 onions
- 12 sage leaves
- extra virgin olive oil
- meat broth
- Accurately rinse wild boar meat, cut into pieces and soak in water and vinegar for at least 5 hours.
- Drain meat and put it into a bowl for half an hour draining off the liquid laying at the bottom of the bowl from time to time.
- Finely chop onion, carrot, rosemary and sage and then add juniper berries.
- Brown the vegetable mince in abundant oil adding salt and pepper to your taste.
- Once ready, add meat pieces and cook over a high flame until it is well browned.
- Pour in half glass vinegar and let it evaporate turning down the heat.
- Cover meat completely with hot broth and let gently cook for 2 hours and a half.
- Serve hot.