Cinghiale in umido alla toscana - I miei consigli per un piatto saporito e gustoso

wild boar

💰Cheaper: pork shoulder

Pork shoulder is more accessible and less expensive than wild boar.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

Introduce the dish and mention it can be made in Tuscany, Umbria, and Marche.

State the need for 1 kg of wild boar cut into chunks, and a generous glass of high-quality tannic red wine.

Prepare a mirepoix of diced celery, carrots, and onions.

Add olive oil to a large pot and heat it.

Brown the wild boar in the pot without adding the mirepoix yet.

In a separate pan, sauté the mirepoix with more olive oil for better digestibility.

Rinse the wild boar several times under running water to remove excess blood and gamey flavor.

Deglaze the wild boar with the red wine and let the alcohol evaporate.

Add salt to the mirepoix, not the meat, to draw out juices and create a sauce.

After 5-6 minutes, add the canned tomatoes to the mirepoix and let it cook for a bit before combining it with the wild boar.

Combine the sautéed mirepoix and the canned tomato sauce with the wild boar in the pot.

Let the mixture cook for 2 to 2.5 hours, stirring occasionally.

If the sauce reduces too much, add hot liquid (water or broth) to prevent the meat from toughening.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens