Chef Gianluca Deiana Abis: Malloreddus con Salsa al Cinghiale / Sardinian Gnocchi with wild boar



Prep Time:15 min

Cook time: 1 hour

Difficulty: 1 out of 5

Serve: 2

Ingredients:

1/2 cup plus 2 tablespoons extra-virgin olive oil

6 stalks celery, finely diced

2 medium carrots, finely diced

1 medium onion, finely diced

4 cloves garlic, chopped

4 bay leaves

1 pound wild boar leg or lean shoulder meat, finely diced

8 juniper berries, cracked

3 cups full-bodied red wine, such as Sardinian Cannonau

One 28-ounce can peeled whole tomatoes, drained and chopped

1 pound gnocchetti Sardi (see Tips, below)

Chopped fresh parsley and basil for garnish

1 cup (2 ounces) aged pecorino cheese, grated

Preparation:

In large heavy pot over high heat, heat oil. Add celery, carrots, onion, garlic, and bay leaves. Cook, stirring occasionally, until golden and caramelized, about 8 minutes. Add wild boar, juniper berries, and wine and stir to combine. Cook until all liquid evaporates, about 20 minutes. Stir in tomatoes and 2 cups water and reduce heat to low. Season with salt and freshly ground pepper. Cover and cook, stirring occasionally, until meat is tender, about 30 minutes.Cook gnocchetti Sardi in large pot boiling salted water until just tender but still firm to bite, about 20 minutes. Drain pasta and add to stew. Cook over high heat until heated through, 2-3 minutes. Stir in fresh herbs. Sprinkle with pecorino cheese before serving.

Wine Pairing:

Sancerre

Ribolla Gialla

California Chardonnay


Chef tips: Wild boar meat has a sweet, nutty, and intense flavor and is very high in protein. Although you may expect it to resemble pork, wild boar is a dark red meat. Unlike its domestic cousin, wild boar is also very lean and low in cholesterol. Wild boar is an excellent alternative to beef and pork for those who want food that is good for them without sacrificing taste and quality.

Check more recipes from: Chef Gianluca Deiana Abis

#ChefGianlucadeianaabis #Malloreddus #gnocchettisardialcinghiale #cinghiale #wildboar

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