It felt surreal to watch Stefano dress cinghiale the first time. After 11 years, it still takes a little getting used to. This little piggy was quartered and shared. From My Tuscan Kitchen, I immersed the cinghiale in a white wine and herbed brine for four days. I prepared a sofritto (celery, onions, carrots and garlic). I browned the piggy. The ingredients went into a pot and stewed for three hours. Dinner is served Stewed Cinghiale on Polenta. Buon Apetitto! #rubinirossi #mytuscankitchen #frommytuscankitchen #foodforfoodies #foodstagram #eat #letscookitalian #italiancomfortfood #tuscancomfortfood #formycookbook #food #foodblogger #italianfood #onmytable #goodeats #foodgasm #foodphotography #foodie #buonappetito #eatwell #lamiacucinatoscana #contikitchen #mytuscanlife (at Barberino di Mugello) https://www.instagram.com/p/Cb7PC-9rJRK/?utm_medium=tumblr







