Quercione will be at its most delicious with roasts and game, and with aged pecorino and other well-seasoned cheeses.
Recipe of our Chef Luca Lodovici.
BOAR IN DOLCEFORTE WITH POLENTA SLICES
for 4 persons
200 gr polenta
olio for frying
For the boar
1 kg of boar meat
2 white onions
2 stalks of celery
1 sprig of rosemary
3 leaves of laurel
6 juniper beries
100 gr de-pitted dried plums
2 tbsps pine-nuts
1 tbsp raisins
extravirgin olive oil
For the dolceforte (game sauce)
8 cloves of garlic
5 tbsps sugar
50 gr dark chocolate
1 dl red-wine vinegar
Pour the polenta onto a work-board and let cool.
Cut into slices and fry in oil until brown on both sides.
Cut into large pieces and marinate overnight in the wine together with the carrots, onion, celery, laurel, and juniper berries.
In a saucepan, brown with a small amount of oil.
Add the vegetables and wine from the marinade and continue cooking for about 1 hour.
Take out the meat, strain the sauce, and replace everything in the pan.
In a small saucepan caramelise the sugar together with the garlic cloves. Before it darkens, add the vinegar; when mixture is liquid, add the pieces of chocolate. Let simmer then take off heat.
Pour the sauce over the meat and add the pine-nuts, raisins, and dried plums.
Warm again and serve with the polenta slices.