Photo: Lily Banse
Porcini-Braised Boar with Artichoke and Fennel
20 ingredients
50 min + 3 hr
8 servings
openrecipes
"Pop the cork on a good bottle of wine, and get the family together for a feast! This is stick-to-your-ribs food, Italian style; large pieces of Tuscan wild boar (cinghiale) are braised with cannellini beans and fresh porcini mushrooms, then served family-style with a spicy and tangy vegetable saute."
Estimated Nutrition (whole recipe, rough)
835
Calories
76g
Protein
42g
Fat
39g
Carbs
Counts 16 of 21 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Artichoke | 1 medium (128g) | 60 |
| Shiitake | 1/2 cup (73g) | 34 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cannellini Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Wild Boar | not in our table | 0 |
| Porcini | not in our table | 0 |
| Chanterelle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups dry cannellini beans
- 1 quart chicken or pork stock
- 2 cups water
- 4 pounds wild boar (cinghiale) roast, cut into serving-size pieces
- 1/4 cup olive oil
- 8 ounces fresh porcini, chanterelles or stemmed shiitake mushrooms, thickly sliced
- 1/4 cup chopped garlic
- 1/4 cup minced fresh rosemary
- sea salt and ground black pepper to taste
- 8 large artichoke hearts, cut into eighths
- 2 large fennel bulbs, cored and thinly sliced
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup white wine
- 1/4 cup freshly squeezed lemon juice
- extra-virgin olive oil for drizzling
- 1/2 cup grated pecorino Toscano (or pecorino Romano) cheese
- 1/2 cup chopped Italian flat leaf parsley
- 1 lemon, zested
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes