Cookbook #52: Simply Tuscan
Adapted from Cookbook #52: Simply Tuscan (2000) Recipe: Sweet and Sour Wild Boar with Chestnut Gnocchi I made roast beast. Normally on Christmas Eve, we have "morsels and sauces"--my favorite way to eat (little bits of this, little bits of that, usually pâté, grapes, cornichons, salami, cheese, crackers). But we're saving that for Christmas Day dinner. Instead, last night we had boar. We're coming to the close of the year, and I have saved two very wintery foods for the end. Page 210 of this Tuscan regional cookbook by Pino Luongo is entitled "A Quintessential Winter Menu," calling for a buffet that serves 12 (!) of Braised Quail with Caramelized Shallots with Soft Polenta, Garganelli with Truffle-Scented Fondue, Sweet and Sour Wild Boar with Chestnut Gnocchi, and Marta's Grandmother's Apple Roll. Well, well, well. All of that sounds transcendent, but I didn't need to feed 12. I needed to feed four--so I c...