Powerhouse nebbiolo is the grape from the northern Italian province of Piedmont and the basis for king wine Barolo. But there are also other, more accessible styles. What do you eat with it? Jolande Vos of I Love Food & Wine provides the right recipes. - TEXT JOLANDE VOS | IMAGE PEXELS.COM
Wild boar stew with olives and sage
Nebbiolo is close friends with sage and wild boar. In this stew, you will find both ingredients. A match made in heaven! You can hardly go wrong during your dinner.
Preparation 30 minutes
This is what you need (5 people)
- 100 g bacon bits
- 2 tbsp olive oil
- red onions 2, in half rings
- garlic cloves, 2 chopped
- 50 g sun-dried tomatoes, in pieces
- 500 g wild boar back fillet, in 1 cm strips
- salt, freshly ground pepper
- 2 tbsp flour
- 100 ml dry sherry
- whipped cream 100 ml
- ½ chicken stock cube
- sage, 2 tbsp finely chopped
- black olives 100 g (Taggia)
This is how you make it
Heat the oil in a frying pan. Fry the bacon crispy in the oil. Add the onion, garlic and dried tomato and fry over medium-high heat for about 5 minutes. Meanwhile, sprinkle the strips of wild boar with salt and pepper, pass them through the flour. Add to the onion mixture and fry for about 5 minutes until the meat starts to colour. Pour sherry, cream and 100 ml hot water into the pan. Add the stock cube, sage and olives and bring to the boil. Keep stirring until a bound thick sauce forms. Let everything simmer on low heat for about 12 more minutes. Sprinkle with sage leaf strips. Serve with pasta and sautéed root vegetables with mushrooms and cranberries.
Curious about more recipes? You can read them in WINELIFE Magazine 74. Order individual issues here!
Don't want to miss a single edition? Subscribe then subscribe to WINELIFE Magazine now!