Grilled Wild Boar Loin with Cannellini Bean, Uccelletto Style
|Source:||Chef Alessandro Serni, Vineyard Rose Restaurant (South Coast Winery Resort & Spa, Temecula, CA)|
Uccelleto Bean (bean in a light tomato sauce) is a traditional recipe from Florence, Italy. Add grated parmesan cheese and chopped parsley at the end for extra flavor, or for added kick, chili flakes. Recipe courtesy of Chef Alessandro Serni, Vineyard Rose Restaurant. South Coast Winery Resort & Spa, Temecula, California.
WINE RECOMMENDATION: To accompany the hearty, complex nature of this dish, South Coast Winery recommends a pairing with any of the following three reds they produce: the Wild Horse Peak Mountain Vineyard Sangiovese—Thunderbolt Block, with its licorice and black cherry flavors; the 2005 collaboration Red Table Wine, a poised Bordeaux blend; or the 2006 Grenache, which offers elegant power.
|Number of Servings:||Serves 4|
|Ingredients:||2 cups dry cannellini or
4-1⁄2 cups plus 4 tablespoons extra-virgin olive oil, divided
4 wild boar loins, 6 ounces each
16 cups water
1 red onion, chopped
1 carrot, chopped
4 garlic cloves, peeled and sliced
1 cup pancetta, chopped
1 cup tomato paste
2 cup white wine
6 sage leafs, whole
2 cups chicken stock
Salt and pepper to taste
One day before, wash the beans and soak in 8 cups of water overnight in the refrigerator. Strain and rinse the beans. Place in a large pot with 8 cups water, 4 tablespoons extra-virgin olive oil and bring to boil. Boil about 2 to 2-1⁄2 hours.
When the water boils, you will notice a white foam; at this moment lower the heat to medium-low and with a skimmer or a big spoon remove the foam from the top of the beans. Repeat this procedure as needed to keep the water nice and clear.
In a separate pan add 1⁄4 cup of the extra-virgin olive oil, plus the onion, carrot, garlic and pancetta. At a medium heat sauté vegetables until golden, then add the white wine. Mix well with a wooden spoon or spatula and roast, still on medium heat, for about 4 minutes or until wine is evaporated.
Add tomato paste and mix well. Let roast for about 3 minutes. Set aside.
When beans are cooked, strain and place into the tomato paste mixture. Place pan on medium-low heat again and mix gently. Add chicken stock and sage. Bring to a soft boil and reduce the mixture to a creamy consistency.
Season with salt and pepper to taste.
In a bowl or on a plate season the wild boar loins with the remaining 1⁄4 cup of the extra-virgin olive oil, salt and pepper. Grill to desired temperature, place 3 tablespoons of the beans on plate and top with grilled wild boar. Garnish with fresh ground black pepper and fresh extra-virgin olive oil.