Ingredienti:

  • 1 kg di spalla di cinghiale tagliata a cubetti di 3 cm
  • 750 ml di vino rosso corposo (Sangiovese o Chianti)
  • 2 bacche di ginepro schiacciate
  • 2 foglie di alloro
  • 1 rametto di rosmarino
  • 5 grani di pepe nero
  • 2 carote medie tritate finemente
  • 2 coste di sedano tritate finemente
  • 1 cipolla rossa grande tritata
  • 2 spicchi d'aglio vestiti
  • 100 g di olive nere (tipo taggiasche o toscane)
  • 400 g di passata di pomodoro
  • 2 cucchiai di olio extravergine d'oliva
  • 500 ml di brodo vegetale non salato
  • 1 cucchiaino di sale marino integrale
  • 1 peperoncino fresco

Istruzioni:

  1. Metti i cubetti di cinghiale in una padella antiaderente senza grassi a fuoco medio per 10 minuti (spurgatura a secco) to expel bitter liquids.
  2. Discard the released liquid and rinse the meat quickly with lukewarm water, then pat it completely dry with paper towels. The meat must be dry for proper searing.
  3. In a large casserole, heat 2 tablespoons of oil and sear the meat until it appears brown and sealed on all sides.
  4. Add the chopped carrot, celery, onion, and garlic cloves to the same pot as the meat. Cook until the vegetables become translucent and fragrant.
  5. Pour in 750 ml of red wine and let the alcohol evaporate over high heat for about 5 minutes.
  6. Add the crushed juniper, bay leaves, rosemary, pepper, and chili.
  7. Pour in the tomato passata and cover halfway with hot vegetable broth. The liquid should almost cover the meat.
  8. Reduce the heat to low, cover with a heavy lid, and cook for at least 3 1/2 hours.
  9. Add the black olives 30 minutes before the end and adjust salt. The sauce should be thick and glossy.
  10. Turn off the heat and let the dish rest covered for 15 minutes before serving. This allows the fibers to relax completely.