Grilled Wild Boar Loin with Cannellini Bean, Uccelletto Style

Chef Alessandro Serni, Vineyard Rose Restaurant (South Coast Winery Resort & Spa, Temecula, CA)
Ingredients
  • 2 cups dry cannellini or
  • white beans
  • 4-12 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
Directions

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.

Published on June 21, 2010
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