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.
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Blanch the chestnuts, peel them and remove their skins
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
Brown the guanciale in the oil with garlic, rosemary and well-aged pieces of wild boar; dilute with broth and cook until tender
Let it reduce, add the chestnuts and let the flavors blend
Frying Pan
Casserole Dish
Store in the refrigerator in an airtight container
Typical dish of the Tuscany region
Italia, Toscana
| Energy (kcal) | 162.21 |
| Carbohydrates (g) | 16.55 |
| of which Sugars (g) | 4.03 |
| Fat (g) | 5.42 |
| of which Saturates (g) | 0.41 |
| Protein (g) | 7.48 |
| Fiber (g) | 2.12 |
| Sale (g) | 0.02 |
