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Di: Simone Bianchi
Per la preparazione della marinata: sbucciare 2 cipolle ed 1 carota e tagliarle a metà. Tagliare in 2 parti il sedano. In una casseruola unire la verdura tagliata con 2 dl di vino bianco, 1 dl di aceto bianco, 2 chiodi di garofano, 1 foglia di alloro, 1 spicchio di aglio sbucciato e 4 grani di pepe nero, portare il tutto ad ebollizione. Togliere dal fuoco e lasciar raffreddare, immergervi 1,5 kg di polpa di cinghiale. Lasciar marinare almeno 36 ore, rigirandolo spesso. Per la preparazione della cottura del cinghiale: sgocciolare il cinghiale dalla marinata. In una casseruola scaldare 0,3 dl di olio extra vergine di oliva con 50 g di burro, unirvi la carne di cinghiale e rosolarla da tutti i lati, insaporire con sale e pepe. Nel frattempo sbucciare e tritare 1 cipolla, 1 carota ed 1 costa di sedano. Tagliare a dadini una fetta da 100 g di prosciutto crudo e una fetta da 50 g di lardo. Unire alla carne il trito di carota, cipolla e sedano, 1 foglia di alloro, 1 rametto di timo, il lardo e il prosciutto. Far insaporire qualche minuto, innaffiare con 2 dl di vino bianco e lasciar evaporare. Unire 2 chiodi di garofano. Aggiungere acqua fredda fino a copertura della carne e cuocere a fuoco dolce per 2,5 ore. A cottura ultimata togliere la carne dal fondo di cottura e conservarla in caldo avvolta da un foglio di alluminio. Per la preparazione della salsa: sbucciare e tritare 1 spicchio di aglio. Ammorbidire 30 g di uvetta sultanina in acqua tiepida. Tagliare a dadini 30 g di arance candite. Diluire 10 g di fecola di patate in poca acqua fredda. In una casseruola far caramellare leggermente 60 g di zucchero con l’aglio tritato, 1 foglia di alloro e 0,2 dl di acqua fredda. Unire 60 g di cioccolato fondente grattato, lasciar sciogliere e bagnare con 1 dl di aceto di vino bianco. Far bollire per 1 minuto. Nel frattempo filtrare il fondo di cottura della carne ed aggiungerlo allo zucchero caramellato. Far addensare il tutto unendo la fecola di patate, unire infine l’uvetta strizzata, 30 g di pinoli, le arance candite e 15 pezzi di prugne denocciolate. Affettare la carne e accompagnarla con la salsa. Per la preparazione delle castagne al melograno: tagliare in 2 parti un melograno e spremerne il succo. In una casseruola caramellare 200 g di zucchero con il goccio di limone, aggiungervi 8 dl di acqua, il succo di melograno e portare ad ebollizione. Unirvi 250 g di castagne e cuocere il tutto a fuoco dolce per circa 25 minuti. Servire con il cinghiale.
Piattoforte - Cinghiale in agrodolce
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