“I’m sending you the famous recipe from the great chef Maria Godnic, the mum of my best friend. Enjoy it! Hope to see you again here in Italy.”
Ciao, Michela
Boar With Artichokes
In Italy, where there are vineyards there are wild boar. We saw a lot of boar damage while walking through Roncus vineyards with Marco Perco. Talk turned quickly to cooking boar, and Michelle (Marco’s assistant) promised to send a good recipe. Wild boar is available in limited quantities. Or, try this with pork from Irvings, First Nature or Nature’s Green Acres.
smoked ham or bacon (60 oz)
1 glove of garlic
1 bunch of parsley
3 onions
butter (5 oz)
2 wild boar legs (4.5 lbs)
salt
pepper
1/2 cup white wine)
1 T tomato Paste)
2 c milk
6 Artichokes
1 lemon, juiced
Prepare a mixture of the ham, garlic, parsley, and onions and fry in a large pan with butter. Once the garlic begins to brown, add the boar and season with salt and pepper. Cover and continue to cook. Later, add the wine and shortly after it evaporates, add the tomato paste (diluted with a little water and hot milk). Once the tomato paste has been added, lower the flame and continue to cook for approximately an hour and fifteen minutes. While the meat continues to cook, clean the artichokes, cut into wedges, and put them into a small bowl along with the lemon juice and a little water. Roughly an hour and fifteen minutes into cooking the boar under low heat, add the artichokes and continue to cook for an additional 30 minutes.
Before serving, season with salt.
Ideally served with polenta di grano saraceno, buckwheat polenta.