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Recipe by
Wild Boar with Chestnuts is a tasty main dish typical of Tuscan tradition. The wild boar meat is slowly braised together with chestnuts, flavored with garlic, bay leaf, sage, juniper and rosemary. For an extra touch of flavor, pork guanciale is added and deglazed with dry white wine. The result is a dish rich in intense flavors and perfect to enjoy on cold winter days.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Blanch the chestnuts, peel them and remove their skins
Step 2 of 4: Transfer them to a casserole dish with half wine and half water, bay leaf, sage and juniper, and cook until the cooking liquid is absorbed
Step 3 of 4: Brown the guanciale in the oil with garlic, rosemary and well-aged pieces of wild boar; dilute with broth and cook until tender
Step 4 of 4: Let it reduce, add the chestnuts and let the flavors blend
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel
In gray: not detected
| Average values | Per serving555 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,767 kJ900 kcal | 679 kJ162 kcal |
| Fat | 30.08 g | 5.42 g |
| of which saturated fatty acids | 2.28 g | 0.41 g |
| Carbohydrates | 91.85 g | 16.55 g |
| of which sugars | 22.37 g | 4.03 g |
| Fibre | 11.77 g | 2.12 g |
| Protein | 41.51 g | 7.48 g |
| Salt | 0.11 g | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
