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Villa Lucia of Tuscany |
BASIC POLENTA
4 c. water
1½ tsp. coarse salt
1 c. polenta
4 tbs. unsalted butter
¼ c. freshly grated parmesan
Bring water and salt to boil, gradually add polenta, whisking constantly. Stir in half the butter. Cook over low heat, stirring continuously with wooded spoon for about 20 minutes (mixture becomes thick). Stir in remaining butter and parmesan; serve immediately. Let cool before serving.
CINGHIALE (Wild Boar) VILLA LUCIA
Cinghiale, cut into pieces
Marinade: onions,carrots, garlic, bay leaf, thyme, celery,
clove, parsley
olive oil
white wine
In saucepan, brown onions, carrots, garlic, bay leaf, thyme, celery, clove and parsley in olive oil. Add white wine and boil for about 10 minutes. Cool marinade and add boar to marinate for 2 days.
Remove boar, dry slightly and brown in casserole pan. Add fresh rosemary, sage, onions and garlic to the boar; cook for a few minutes more and add marinade. If desired, add a little tomato sauce and simmer slowly for 1 – 2 hours.
This boar stew can be served over a bed of polenta or used as a pasta sauce.
Italian Limoncello
Ingredients:
Zest of 15 fresh Lemons
2 fifth 100 proof Vodka
4 cups Sugar
5 cups Water
Mixing instructions:
Wash the lemons with a vegetable brush and hot water to remove any residue of pesticides or wax. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. In a 1-gallon glass jar, add one fifth vodka and the lemon zest. Cover the jar and let sit at room temperature for at least 10 days, and up to 40 days in a cool dark place. In a large saucepan, combine the sugar and water and cook until thickened, approx 5 to 7 minutes. Let the syrup cool before adding it to the limoncello mixture. Add the additional fifth of vodka. Allow to rest for another 10 to 40 days. After the rest period, strain and bottle, discarding the lemon zest. Keep in the freezer until ready to serve.
Remember that the longer the zest and vodka mix rests, the better the taste will be.
