Cingale con Tutti gli Odori (Wild Boar with All of it's Aromas)
This is a very cool, ancient style dish and and the essence of Pulgia in many ways. It represenst the hunter/forager roots of the region.
This is a recipe designed to break down and neutralize the gaminess of wild boar, but a pork shoulder will work just fine here as well.
The hermetically sealed pot will trap the steamed released from the animal, conatining “all of the aromas” or Tutti Gli Odori”. This dish is great as a ragout over pasta, farro or rice or served on the table in a big family style bowl with sides of roasted potatoes and good bread.
Serves 6-8 with leftovers . 1 large frying rabbit sectioned into:
1 4-6 lb wild boar shoulder or pork picnic roast, cut into large chunks
2 tablespoons olive oil
tutti gli odori—all of the herbs and aromatics:
1 tablespoon fresh basil
1 tablespoon fresh thyme
6 juniper berries
1 tablespoon black peppercorns
1 tablespoon fennel seeds
1 tablespoon fresh sage
1 tablespoon fresh rosemary
2 teaspoons fresh marjoram
1 teaspoon fresh oregano
2 tablespoons fresh parsley
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
I medium yellow onion, diced
4 cloves of garlic, smashed
1/4 cup water
1 cup red wine
1 cup canned tomatoes with juice, pureed
flour and water for sealing the lid
Use a spice mill to grind the juniper, fennel and peppercorns to a coarse grind. Put that into a food processor with the remaining herbs and spices, the onion and the garlic. Add the water and puree to a medium paste. Use your hands to rub this paste all over the pork. In a heavy pot with a proper fitting lid, heat the oil to medium and add the pork. Cook for three minutes, turn, and add the wine and tomatoes. Remove from the heat and hermetically seal. (To do this, make a paste of 1/4 cup flour and 1/4 cup water. Rub the paste around the rim of the pot. Use a piece of waxed paper or foil to seal
the top of the pot and cover tightly with the lid.)
Put back on the stove at medium low heat and cook for two hours.