Spezzatino di Cinghiale con Polenta Taragna: A Hearty Wild Boar Stew with Traditional Polenta
If you’re looking to prepare an Italian classic that combines the robust flavors of wild boar with the creamy texture of polenta, the Spezzatino di Cinghiale con Polenta Taragna will take you on a culinary journey to the heart of the Italian Alps. This dish is not only a comforting one-pot meal, but it also carries with it the rich and rustic traditions of northern Italy. In this recipe, wild boar stew is paired with a soft, hearty polenta made from a mixture of cornmeal and buckwheat flour—perfect for sopping up the flavorful juices of the stew.
This recipe serves four people and is perfect for gatherings, or a hearty family meal on a chilly evening. Let’s dive into the ingredients and cooking steps to create this authentic Italian masterpiece.
Ingredients
For the Wild Boar Stew (Spezzatino di Cinghiale):
| Ingredient | Quantity |
|---|---|
| Wild boar meat (cut into cubes) | 1 kg |
| Juniper berries | 6 |
| Green peppercorns | 4 |
| White onions | 1 |
| Carrots | 3 |
| Celery stalks | 1 |
| Garlic clove | 1 |
| Sage leaves | 3 |
| Rosemary sprig | 1 |
| Bay leaves | 2 |
| Red wine | 200 ml |
| Olive oil (extra virgin) | To taste |
| Coarse salt | 1 teaspoon |
| Fine salt | To taste |
For the Polenta Taragna:
| Ingredient | Quantity |
|---|---|
| Taragna cornmeal (for polenta) | 500 g |
| Water | 5 liters |
| Whole milk | 500 ml |
| Fontina cheese (grated) | 300 g |
| Butter | 50 g |
| Coarse salt | To taste |
| Olive oil (extra virgin) | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~650 kcal |
| Protein | ~45 g |
| Fat | ~35 g |
| Carbohydrates | ~45 g |
| Fiber | ~5 g |
| Sodium | ~500 mg |
Cooking Instructions
1. Prepare the Wild Boar Stew:
Start by cleaning and peeling the vegetables. Then, finely chop them either by hand or in a food processor. This includes the onions, carrots, celery, and garlic. The more finely chopped the vegetables, the better they will infuse the stew with their flavors.
Now, take the wild boar meat and remove any excess fat, which can contribute a strong, gamy flavor. Cut the meat into cubes roughly 2 cm in size. Set the cubed meat aside.
In a large dish, combine the wild boar meat with the chopped vegetables, juniper berries, and green peppercorns. Add in the bay leaves, sage leaves, and rosemary sprig. Pour in 200 ml of red wine to marinate the meat, ensuring it is well coated. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours—preferably overnight to fully develop the flavors.
2. Cooking the Stew:
In a large frying pan or pot, heat a little olive oil over medium heat. Once hot, add the marinated wild boar meat along with the vegetables and herbs from the marinade. Sauté the ingredients for a few minutes to allow them to sear, releasing the rich aromas.
After the meat is nicely browned, add the remaining 300 ml of red wine to the pan, letting it simmer for 5-10 minutes. This will help deglaze the pan and infuse the meat with the depth of the wine.
Next, reduce the heat, cover the pot, and let the stew simmer on low heat for about 1.5 hours. Stir occasionally and add a little water or broth if the stew becomes too dry. The wild boar should become tender, and the flavors of the herbs, wine, and vegetables will meld together into a rich, savory sauce.
3. Prepare the Polenta Taragna:
While the wild boar stew is cooking, you can start preparing the polenta. In a large pot, bring 5 liters of water and 500 ml of milk to a boil. Add a pinch of salt to the liquid to season it.
Slowly whisk in the polenta taragna flour, which is a blend of cornmeal and buckwheat flour, and continue to stir constantly to prevent lumps. Cook the polenta over medium heat for about 40-45 minutes, stirring frequently. As it cooks, the polenta will thicken and become creamy.
Once the polenta is cooked to your desired consistency, remove the pot from the heat. Stir in the butter and grated Fontina cheese. The cheese will melt into the polenta, adding a rich, creamy texture. Taste and adjust seasoning if necessary with salt.
4. Serve the Dish:
To serve, take a large serving plate and place the polenta in the center, using a spoon to create a well. Carefully spoon the wild boar stew into the center of the polenta. The juicy, flavorful stew will mingle with the soft, cheesy polenta, creating a delicious contrast of textures and tastes.
For a final touch, drizzle a little extra virgin olive oil over the stew and polenta for added richness. Garnish with a few sprigs of fresh rosemary or sage for color and aroma.
Pro Tips:
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Tenderizing the meat: If you’re looking to achieve incredibly tender wild boar, consider marinating the meat for up to 24 hours. This will help break down the muscle fibers and result in a more melt-in-your-mouth texture.
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Polenta consistency: If you prefer your polenta to be slightly firmer, you can reduce the amount of water used or cook it for a bit longer to achieve a stiffer consistency. This can be particularly useful if you plan to serve the polenta in slices rather than as a creamy base.
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Substitute for wild boar: If wild boar isn’t readily available in your area, this recipe can be adapted to use pork, beef, or venison. The key is to select a cut that benefits from slow cooking to achieve tenderness.
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Wine selection: A full-bodied red wine, such as a Chianti or Barolo, pairs beautifully with this dish. The acidity of the wine complements the richness of the boar and enhances the overall flavor profile.
Conclusion:
Spezzatino di Cinghiale con Polenta Taragna is a dish that embodies the spirit of Italian rustic cuisine—simple ingredients, yet rich in flavor. By combining tender wild boar with creamy, cheesy polenta, this dish brings a sense of comfort and indulgence to the table. Whether you’re cooking for a special occasion or simply craving something deeply satisfying, this recipe is sure to impress.
