What is the connection between a wild boar and good fortune?
What is it that the boar’s nose, knows?
Tourists come to the Uffizi Gallery in Florence to view one of the greatest collections of Greek and Roman sculptures in the world. Only a few steps away from the Uffizi, there is a famous statue that tourists can actually touch. It’s a bronze replica of a marble boar in the Uffizi. For centuries, tourists have been encouraged to rub the boar’s snout for good luck.
Why do Florentines believe that rubbing a boar’s nose brings good luck?
The answer is a Museum Secret.
Over To You
Boaralla Maremmana - Makes 6 servings
800 g boar (choose a cut good for stewing, such as leg)
2 celery stalks
2 bay leaves
1/2 l red wine (dry, medium-bodied)
400 g tomato puree (not paste; if using paste use 200 g diluted in a little water or broth)
250 g black olives (Kalamata, Niçoise or Gaeta type)|
Step 1 - Marinating (overnight)
Rinse the boar meat well and cut it in two-bite chunks.
Chop up carrots, celery and onions.
Mix meat and vegetable chunks, herbs (sage, rosemary, bay leaves) and red wine in a container that you can cover easily. Let the mix marinate overnight or for 12 hours, stored in the fridge.
Step 2 - Cooking (about 90 minutes)
Take out the marinade and separate wine, vegetables and meat. Discard the herbs. Let all elements come to room temperature before starting to cook them.
In a stewing pot, warm up 3 tablespoons of olive oil and add the chopped vegetables from the marinade. Stir for a few minutes until soft and then add the meat. Stir for a few minutes until meat chunks lose pink colour. Add the wine and let it evaporate. Add the tomato puree. Sprinkle salt and pepper as needed.
Let the mix stew at medium-low heat for at least 4 hour. Add olives when meat is 10-15 minutes from being done (in order to reduce the bitter olive taste, you can boil them for 5 minutes in salt water before adding them to the stew).
Step 3 - Serving
You can serve the boar stew with polenta and enjoy the meal with a glass of Chianti.
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