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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 180 minutes, Preparation Time - 50 minutes

• Source

  All Recipes

| 1. Soak beans in ample cold water overnight. | 2. Drain cannellini beans and pour into a large Dutch oven along with chicken stock and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 1 hour, skimming any foam that forms. Remove boar from the refrigerator and allow to rest at room temperature during this time. | 3. Heat 1/4-cup olive oil in a large skillet over high heat until it begins to smoke. Add boar pieces, and sear until browned on all sides. Remove seared boar, and place into the pot, on top of the gently simmering beans. Heat the skillet until smoking once again, then stir in porcini mushrooms and cook for 2 minutes to soften. Add 1/4 cup garlic and continue cooking until the garlic has turned golden brown. Sprinkle with chopped rosemary and cook for 30 seconds more before adding the mushrooms to the boar and beans. | 4. Cover, and continue simmering the boar and beans until both are tender, adding additional water if needed, about 1 1/2 hours. Once ready, season lightly to taste with sea salt and freshly ground pepper. | 5. When the beans are nearly ready, place the artichoke hearts into a large skillet with some water. Cover, and steam over high heat until just tender, about 2 minutes; then add the sliced fennel, and steam for 1 minute more. Drain in a colander, and return skillet to the stove. | 6. Reduce heat to medium-high and pour in 1/4 cup of olive oil and 2 tablespoons of minced garlic. Cook, stirring frequently, until the garlic turns golden, then sprinkle with red pepper flakes and add the drained vegetables. Stir and cook until the vegetables are tender and golden, about 2 minutes. Pour in white wine, cook until nearly evaporated, then season with lemon juice, salt and pepper. | 7. To serve, mound vegetables into the center of a large platter and place the pieces of boar on top. Spoon the beans around the vegetables, drizzle liberally with extra-virgin olive oil, and sprinkle with pecorino Toscano cheese, parsley, and strands of lemon zest. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cannellini bean	3	cups		201.7333	0.0	44.88	1.1333
chicken pork stock	1	quart		201.7333	0.0	44.88	1.1333
water	2	cups		0.0	0.0	0.0	0.0
wild boar roast	4	pounds	cut	201.7333	0.0	44.88	1.1333
olive oil	1/4	cup		477.36	0.0	0.0	54.0
porcini mushroom	8	ounces	sliced	201.7333	0.0	44.88	1.1333
garlic	1/4	cup	chopped	50.66	11.2404	2.1624	0.17
rosemary	1/4	cup	minced	11.004000000000001	1.7388	0.278	0.4922
sea salt black pepper	to taste		ground	201.7333	0.0	44.88	1.1333
artichoke heart	8		cut	201.7333	0.0	44.88	1.1333
fennel bulb	2		cored sliced	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garlic	2	tablespoons	minced	50.66	11.2404	2.1624	0.17
red pepper flake	1/2	teaspoon	crushed	201.7333	0.0	44.88	1.1333
white wine	1/2	cup		-	-	-	-
lemon juice	1/4	cup	squeezed	13.42	4.209	0.2135	0.1464
extra virgin olive oil				201.7333	0.0	44.88	1.1333
pecorino toscano cheese	1/2	cup	grated	201.7333	0.0	44.88	1.1333
italian flat leaf parsley	1/2	cup	chopped	201.7333	0.0	44.88	1.1333
lemon	1		zested	1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.