Monday, May 16, 2011

RECIPE - Wild boar Spadaccino (Javali Spadiccino)

This surprising recipe for wild boar in a red wine and bitter chocolate sauce is adapted from one created in the kitchens of well-known São Paulo restaurant Spadiccino. The restaurant invented the dish last year in  homage to the Tuscan setting of a wildly popular Brazilian telenovela (nightly TV soap opera) Passione. Spadaccino's dish, which was inspired by a traditional Tuscan preparation for wild boar, substituted file mignon for the boar. The recipe below is closer to the original as it replaces the milder beef with the stronger flavors of wild boar. Flavors of Brazil feels that the subtle taste of lean beef just isn't assertive enough to stand up to the flavors of bitter chocolate and a big red wine. Wild boar is up to the task however, and can hold its own in this dish.
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RECIPE - Wild boar Spadaccino (Javali Spadiccino)
Serves 6

2 lbs (1 kg) boneless wild boar, cut from leg or shoulder, in 2 inch (4 cm) cubes
3 oz (90 gr) bitter chocolate (70% cacao), chopped
1 small stick celery, finely diced
1 medium carrot, finely diced
1 medium onion, finely diced
3 cloves garlic, crushed
3 sprigs fresh rosemary
1/2 cup (125 ml) seedless black raisins
dry red wine
extra-virgin olive oil
salt to taste
3 sprigs fresh rosemary for garnish
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In a large Ziploc-style plastic bag, combine the meat, celery, carrot, onion, garlic, rosemary and raisins. Add sufficient red wine to cover all, seal the bag and let marinade in the refrigerator for at least 8 hours or overnight.

When ready to cook, thoroughly drain the marinaded meat in a sieve or colander placed over a large mixing bowl, reserving the marinade. In a large heavy frying pan, cast-iron preferred, heat a small amount of olive oil, then add the drained meat. Cook until all surfaces of the meat are nicely browned. Reserve.

Remove the rosemary from the reserved marinade and discard. Heat the remaining marinade, including the diced vegetables and the raisins, in a large heavy saucepan, then add the browned meat. Bring to a boil, then reduce heat and continue to cook the meat with the pan partly covered at a slow boil. From time to time add a small amount of additional red wine if required to keep the sauce from drying out. Cook for approximately 45 minutes, or until the meat is very tender.

Remove about 1/4 cup of sauce to a small saucepan. Over low heat, melt the bitter chocolate in the sauce, then return it to the meat, stirring thoroughly to blend. Season with salt to taste. Cook over very low heat for about 5 to 10 minutes (do not let it boil) until the flavors combine and the sauce is thick.

Serve immediately garnished with a few sprigs of rosemary, accompanied by boiled or roasted potatoes.

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