Christina and Ferdinando the Exhausted Knight
Il cavaliere stremato | Italiano

Wild boar salmì

May 9, 2015

The Italian word “salmì”, has an etymology that’s quite complicated. It derives from the barbaric Latin legal term “salmigondis” then was translated in French to mean “mixing” and later arrived in Venice in the 18th century which is where it acquired its current meaning. It’s a way of cooking venison with red wine and spices. Now, in French it’s called “civet”.

Wild Boar Salmi Jugged sauce

The classic salmì s a black sauce, which doesn’t include tomatoes because it’s a recipe that stems from the medieval kitchen, when tomatoes were still unknown (they arrived from America in the early 16th century, but became common only at the end of 18th century).

The meat of the animal must be cut in pieces, marinated in wine for one day and one night.

Meanwhile, prepare a mix of spices (celery, onion, garlic, carrot, salt and pepper) and cook in olive oil without letting the mixture stick to the bottom of the pot.

Salmi Jugged base of vegetables

Then add plenty of finely chopped rosemary and sage, almost pulverized. Later you can add more “insaporenti” like large, chopped chicken livers, fresh pork bacon or sausage.

Keep on frying. When the sauce is golden brown, drain the pieces of wild boar from the marinade and then start cooking it in the sauce so the meat achieves a brown or golden colour.

Wild Boar sauce cooked with Wine

Finally, add the wine from the marinade, which absorbed the blood and the scent of the game, and cook, reducing into the sauce.

Cooking WIld Boar in Salmì

Salmì wild Boar

With this sauce, you’re ready to prepare a beautiful pappardelle pasta.

Here you go.

Ferdinando the Exhausted Knight cooking the Jugged wild boar

Wild Boar Salmi Pappardelle

 

We recommend with wild boar salmì

We paired this intense dish with a Val Cerasa Etna Rosso, DOC. A wine with a bold personality, made of Nerello grapes grown on the Etna Volcano. Its flavours are fruity and tannic, harmonic and pleasant. Wines like this one, from un-grafted vines, are rare.

Valcerasa Etna Nerello from ungrafted vines

The second wine, was a special bottle of Brunello di Montalcino, from 1999. The scents of such an old bottle are magic. The intensity of this wine was supported by a great body and some very particular flavours of incense, cherries, cocoa, roasted hazelnuts and sweet tobacco.

Wild Boar pappardelle and Brunello di Montalcino

The original text, from the Exhausted Knight, in Italian:

In salmì (la cui etimologia è abbastanza complicata, deriverebbe dal termine giuridico latino barbarico salmigondis, passato poi in Francia a significare mescolanza e arrivato a Venezia nel ‘700 col significato attuale) è un modo di cucinare la cacciagione con vino rosso e spezie. In Francia viene definito civet.

Il salmì classico è un sugo nero, che non ha tra gli ingredienti il pomodoro, e ricorda la cucina medievale quando ancora non si conosceva questo ortaggio venuto dall’ America ai primi del ‘500 ma diventato di uso comune solo alla fine del ‘700.

La carne dell’ animale va tenuta, a pezzi, in marinata nel vino per un giorno e una notte. Intanto si fa un battuto grosso di odori (sedano, cipolla, aglio, carota, sale e pepe) che si mette a cuocere in abbondante olio senza farlo attaccare al fondo della pentola.

Si aggiungono poi abbondante ramerino e salvia tritati finissimi, quasi polverizzati.

Successivamente si possono aggiungere altri “insaporenti” come fegatini di pollo tritati grossi, pancetta di maiale o salsiccia fresca. E si continua a soffriggere.

Quando il sugo è ben dorato, si scolano i pezzi di cacciagione dalla marinata e si arroselliscono nel sugo. Si aggiunge infine il vino della marinata, che ha assorbito il sangue e il profumo della cacciagione, e si porta a cottura facendolo ritirare.

Col sugo si condiscono anche le pappardelle.
Ecco fatto.

Francesco and Ferdinando the Exhausted Knight

Francesco and Ferdinando the Exhausted Knight

Ferdinando cleaning the vegetables for the Salmi

Comments

comments