Exploring a Few Bottles of Barbera Plus Wild Boar Tamales + 2018 Cascina San Lorenzo Barbera #ItalianFWT
- Linda Whipple is Getting Reacquainted with My Old Friend Barbera on My Full Wine Glass.
- Nicole Ruiz Hudson has 5 Nights of Barbera on Somm's Table.
- Terri Oliver Steffes shares Abbona Barbera del Monferrato, Warm and Elegant on Our Good Life.
- Cindy Rynning writes It’s Time to Drink More Barbera! on Grape Experiences.
- Andrea Lemieux asks Wherefore art thou, Barbera d’Asti? on The Quirky Cork.
- Wendy Klik pours Vietti Barbera d’Alba Tre Vinge 2018; Organic, Sustainable, Bio-dynamic on A Day in the Life on the Farm.
- Camilla Mann is Exploring a Few Bottles of Barbera Plus Wild Boar Tamales + 2018 Cascina San Lorenzo Barbera on Culinary Adventures with Camilla.
- Susannah Gold shares "Barbera – A Look at Asti, Alba and Nizza on Avvinare.
- Jennifer Gentile Martin offers up The Abundance of Barbera in Piedmont with Fontanafredda on Vino Travels.
- Our host, Gwendolyn at Wine Predator, is featuring 2017 Aldo Clerico Barbera D’ Alba with Anchovies, Pizza, Sausage Orecchiette.
Barbera is a red Italian grape variety that is the third
most planted grape in the country. And I've read that it's probably a
millennium older than Cabernet Sauvignon. Even still, until very recently,
Barbera was virtually unknown in the American markets.
In Italy, Barbera is cultivated in the Piedmont area - the same region renowned for the Nebbiolo grape variety and the Barolo and Barbaresco wines that come from the Nebbiolo grape. But the wines from the Barbera grape are much more affordable. I haven't come up with a reason for that yet. However, it means that Barbera can easily be an everyday sipper. And though usually very intensely colored, Barbera is surprisingly light in taste. Because it's also usually low in tannins and high in acidity, it's a perfect match for the richness of cheeses and meat dishes.
Tablespoon olive oil
- 2 to
2-1/2 pounds wild boar stew meat
- 1 cup
onion, peeled and diced
cloves garlic, crushed
- 1 cup
broth (I used beef broth)
- 1 cup
- 1 cup
ground salt, as needed
ground pepper, as needed
- 6 cups
cup butter, softened
cup olive oil
cup vinegar (I used white vinegar, but apple cider vinegar works, too)
- 4 cup
organic chicken broth
husks for wrapping, soaked to soften
cream, for garnish
Add the onions and let them cook until the onion is translucent and beginning to caramelize.
Pour in the broth and red wine. Stir in the tomato sauce. Bring to a boil. Then, reduce the heat to a simmer and cover. Let the meat braise for at least two hours - longer is fine, too. Once the boar is tender. Use a fork to shred the meat slightly. Raise the heat to reduce the sauce to your desired thickness. Season to taste with salt and pepper.
Place the corn husks in a large lidded pot. Pour boiling water over the top and cover. Let soak for an hour. Drain when ready to assemble.
While the husks soak, make the masa. Mix the first five ingredients together in a bowl and stir till it comes together into a ball. Cover and let rest for 30 minutes.
Lay a corn husk on a cutting board and spoon a scant 1/3 cup of the masa into the center. Press it as flat as possible. Spoon 1 generous Tablespoon of meat on top of the masa. Fold the edge of the corn husk over the stuffing and roll the corn husk to form tight roll.
To serve, each diner opens the corn husk on his or her own plate. Garnish with sour cream and salsa.