Rory - Ristorante Malborghetta in Lecchi in Chianti. Lovely Simone Muricci sharing his small kitchen with seven of us yesterday, showing us the basics of Tuscan cuisine. Cinghali, wild boar marinated in milk, vinegar, water, rosemary, sage, juniper, cloves. Three parts red onion, two parts minced carrot, one part celery, too much olive oil, way too much salt, very tasty. Also tomato paste. Garlic, chives, parsley, oregano sauteed in more olio. Mix it all together. Stew long. He told us of a customer once sending word back to the kitchen of foreign object in their dish of boar. Turned out to be lead from the hunter's bullet and the customers were pleased to know they were getting the real wild thing and not the tame boar they might get elsewhere. He also told of his grandmother who gave him first first taste of Tuscan cuisine, and how she herself refused to eat asparagus. They tried to grow asparagus in the family garden. Every year they would plant the seeds and sprouts would appear, but then nothing. Eventually it was revealed that she would let the chickens out to feed themselves in the yard and send them straight to the asparagus sprouts, and then later throw her hands up in feigned innocence.
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