Caccia e finita

Since arriving here we have woken to the sound of gun shots. Except on rare occasions when there is a group hunt, just guns popping here and there. We are surrounded by woods, apparently loaded with birds, wild hare, and wild boar. The best part of hunting season is that hunters bring their catch or a portion of it to local restaurants and trattorie serve them in traditional ways, stewed, roasted, fried, and in sauces to serve over pasta or polenta. We also find it very entertaining to watch groups of hunters whooping and hollering to drive the wild boar towards hunters on the other end of the forrest glade. We can view them on the hill above us, the one directly below us or on this property to the south. BUT, we do not venture into the woods and we have had to be very attentive to the dogs during the season.

January 31 was the last day of hunting season and we are looking forward to walks in the woods. This weekend, we had two beautiful, warm, sunny days and took a walk up to the top of the pasture to take the photos above. Here's a couple of recipes of the winter Maremma.

Cinghiale Alla Maremma
Stewed Wild Boar

3 tbl olive oil
3 sprigs fresh rosemary
3 springs fresh sage
1 1/4 pounds wild boar, cubed
Salt and peper to taste
1 cup red wine
1/4 pound fresh or inned tomatoes
25 black olives, pitted (look for imported Italian olives if possible)

Heat the olive oil with 1 sprig of the rosemary and 1 sprig of the sage
Brown the cubed meat on all sides
Salt and pepper.
Add red wine.
Simmer until liquid is reduced to about half.
Add the tomatoes and cook over low flame for about 1 1/2 hours.
Add the olives at the last minute.

Try substituting pork cubes for wild boar if it isn't available.

Pappardelle Alla Lepre
Pappardelle with Hare Sauce

1 onion, chopped
1 rib celery, chopped
1 clove garlic, chopped
1 small bunch parsely leaves, chopped
3 tbl olive oil
2 ounces pancetta, cubed
Boned leg meat of 1 hare, cut into strips
Leaves of 2 sprigs fresh thyme
1 tbl flour
1/2 cup red wine
1 cup chicken stock
Salt and pepper to taste
1 1/4 pound pappardelle
1 cup Parmesan, grated

Cook the chopped onion, celery, garlic, and parsley in the olive oil, add the pancetta, and cook for a few minutes.
Add the hare piecers and thyme and cook until the hare is browned on all sides.
Sprinkle the flour over the hare, mix well, cook for another minute, and add the wine, mixing well.
Allow the wine to evaporate and add the chicken stock.
Cover and cook over a low flame for about an hour, until the meat is cooked throughout, and the sauce is a nice thick consistency.

Prepare the pappardelle in a big pot of boiling salted water.
Once cooked and drained, pour the sauce over the pasta and mix in half of the Parmesan.
Serve with remaining cheese.

Crema Di Castagne
Chestnut Cream

1 pound peeled cooked chestnuts
Milk
1/2 cup cream
1/2 cup sugar
1/4 cup brandy
Whipped cream

Put the chestnuts in a saucepan and add milk to cover about an inch.
Cook slowly until the milk has almost evaporated, about 15-20 minutes.
The chestnuts should be soft enough to puree in a blender or food mill.
Put the puree back into the saucepan with the cream, sugar, and brandy.
Cook over a low heat until the sugar has melted.
Mix well and pour into a serving dish to cool.
Serve with whipped cream.

Note: This was my favorite dessert when I lived at a pensione in Florence many years ago. The recipe is simple but it is truly delicious.

Note 2: When we went up to Mt. Amiata we saw chestnuts laying all over the ground everywhere. Turns out, you cannot take chestnuts without a license. So people just leave them.

The recipes above are from the already dog-earred copy of A Culinary Traveller in Tuscany, Exploring & Eating off the Beaten Track by Beth Elon. A terrific book with great recipes, travel itineraries, and food and restaurant recommendations.