Description
Swine stew is an abundant and tasty 2nd course, exceptional to give the table on Sundays with polenta or easy toasted homemade bread. There are numerous variations of this meal: today we propose the traditional Umbrian dish, which includes the addition of bacon and the sluggish cooking of the meat with a full-bodied tomato sauce with fragrant herbs. If you like 2nd courses with an extreme and wild flavour, you can’t miss out on the chance to attempt it!
Active Ingredients
To marinade the meat:
1 l of red white wine;
1 clove of garlic;
1 sprig of rosemary;
1 sprig of thyme;
1 sprig of marjoram;
1 bay leaf;
1 sage leaf;
5 Juniper berries.
For the stew:
600 g of swine stew;
400 g of tomato puree;
100 g of red white wine;
50 g of bacon;
1 shallot;
1 clove of garlic;
1 sprig of rosemary;
1 sprig of thyme;
1 sprig of marjoram;
1 lot of parsley;
1 bay leaf;
1 sage leaf; to taste additional virgin olive oil; salt and pepper to taste.
Directions
Marinade the wild boar stew for about 12 hours in the fridge with the red white wine and fragrant herbs. Prepare a sauté with additional virgin olive oil, shallots, garlic, bacon cut into pieces and a really great mix of fragrant herbs. Include the marinaded swine stew and brown it over a high heat for about 10 minutes, then include the red white wine and await it to vaporize totally. Cover the stew with the tomato puree watered down with a glass of water, season with salt and pepper and leave it to prepare over a low heat for about an hour. Bring it to the table while still hot.
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