- 2 cups dry cannellini or
- white beans
- 4-1⁄2 cups plus 4 tablespoons
- extra-virgin olive oil,
- 4 wild boar loins, 6 ounces each
- 16 cups water
- 1 red onion, chopped
- 1 carrot, chopped
- 4 garlic cloves, peeled and
- 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.