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Weaver Street Market: We Own It!
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Cinghiale - Italian Wild Boar Stew
Chef Peter McCloskey prepared this recipe for a special event at Panzanella with his own unique twist.
 
You can make this stew with boar, beef, lamb, chicken, or tofu.

Ingredients to serve 2-4 people
3 lb cubed roast or stew meat (lamb, beef or boar)
2 large onions, chopped
2 carrots, chopped
1 stalk celery, chopped
1 1/2 cups good red wine
16 oz can plum tomatoes crushed by hand
1/2 cup sherry vinegar or cider vinegar
2 tbls fresh rosemary chopped
2 tbls fresh oregano chopped

1-2 dried Anaheim chilies - deseeded
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup pine nuts
1/2 cup black currents (or candied fruit)
1/2 cup raisins (or candied fruit)
3 oz. Bittersweet baking chocolate
2 tbls cocoa
6 oz or less tomato paste
salt & pepper to taste

Toast the peppers, pin nuts, cloves and cinnamon in a dry pot to release the oils. Set aside.

Sauté one large onion chopped and 2 chopped carrots until onions are translucent. Add one stalk of celery, sauté slightly. Add meat and brown on the bottom of the pan. Add 1-1/2 cups good red wine, plum tomatoes, rosemary, oregano, and stock to cover. Simmer until the meat is tender. There are two things to remember when choosing your wine, if you wouldn't drink it, don't cook with it; and the darker the meat, the darker the wine.

Sauté second onion till sweet and golden brown, remove, and deglaze pan with vinegar. Combine the pepper mix with the onion and all other ingredients and add to meat. Cook for one hour, remove the Anaheim pepper, and serve.

 
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