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Cinghiale in Dolce Forte efore Columbus discovered the New World and brought back the fruit from the "money tree" (cocoa beans were so valuable they were used as currency and as an unsweetened drink in Aztec religious ceremonies), chocolate was used to enrich stews. This classic dish resembles Mexican mole, but is much lighter. It is my favorite dish to serve at a formal party. Marinade: 2 cups red wine 1/2 cup red wine vinegar 1 bay leaf 1 sprig fresh thyme I tbs pumpkin pie spice (cinnamon, nutmeg, allspice) 1 carrot, chopped 1 onion, chopped 1 celery stock, chopped 3 pounds wild boar, venison, or pork shoulder, cut into 2-inch cubes 4 tbs butter or olive oil 1 onion, finely chopped I tbs pumpkin pie spice (cinnamon, nutmeg, allspice) 2 ounces bittersweet chocolate 1 tbs pine nuts 3 ounces dried prunes, cut in half 1 tbs chilli pepper Grated zest of one orange 1 tbs raisins 1 tbs sugar If using wild game, the meat should definitely be marinated. With other meats, this step is optional but recommended. Bring the marinade to a boil and let cool. Cover the meat and let it sit in the marinade for 48 hours. Remove the meat and remove the solids from the marinade. Sauté the onion in butter or olive oil until golden. Add the meat and brown lightly. Add the rest of the ingredients, the strained marinade liquid, and cook until the meat is tender, stirring occasionally. Add water if needed. Taste and adjust seasonings. Serve with creamy polenta or on a thick slice of toasted country style bread. NEW! Garmugia Watermelon Sorbetto RECIPES Salade de Bœuf à la Parisienne Spaghetti di Vino with Beets Melanzane Grigliate Carciofi Sott'Olio Carciofi Fritti Uove al Diavolo Pesce Finto Green Tomato Pasta Sauce Macedonia di Frutta Fagiolini Mangiatutto Saltati Cinghiale in Dolce Forte Risotto All'Isolana Fettunta Spaghetti di Vino Salame Dolce Cioccolato Caldo Vestri Sugo di Carne Watermelon Ice Osteria Luchin's Polpettone di Patate Federico Bacci's Sage Pesto Frittelle di Riso Romeo Colzi's Ribollita Bollito Misto Yellow Bell Pepper Soup Porcini Pasta Sauce Pappa al Pomodoro Pollo al Mattone Torta di Mele Mimmo's Pasta with Zucchini Erbe Toscane Ricciarelli Tonno e Fagioli Schiacciata con l'uva Panforte Spinaci alla Fiorentina Ribollita Sugo Finto Fagioli all'Olio Panzanella Ravioli Gnudi with Salsa di Noci Arrosto Fiorentino Il peposo alla Fornacina Chicchi Caffè Shakerato Limoncello Nocino Fish in Crazy Water Capresse Click here to send this recipe to a friend!