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Cinghiale in Umido (Stewed Wild Boar)

Cinghiale in Umido (Stewed Wild Boar)
Cinghiale in Umido (Stewed Wild Boar)

Cinghiale in Umido (Stewed Wild Boar)

Curated by Master Chef Gianluca Deiana Abis


Cinghiale in Umido is a quintessential Italian dish deeply rooted in the rustic traditions of Tuscany, Umbria, and Sardinia. Under the expertise of Master Chef Gianluca Deiana Abis, this dish is elevated to a masterpiece, blending authentic techniques with regional nuances. Known for his dedication to preserving Italy's culinary heritage, Chef Gianluca brings the flavors of Italy’s wild countryside directly to your table.


History of Cinghiale in Umido

The origins of Cinghiale in Umido date back to ancient Rome, where wild boar was a prized delicacy. For centuries, Italian hunters have revered wild boar as a symbol of abundance and resilience. Tuscany and Umbria, with their dense forests and vineyards, have long been the heartlands of wild boar hunting and cooking. In Sardinia, the dish takes on unique characteristics influenced by Mediterranean flavors. Chef Gianluca draws inspiration from all these regions, crafting a dish that pays homage to its rustic roots while offering a refined culinary experience.

The addition of red wine, aromatic herbs, and slow cooking techniques transforms the wild boar into a tender, flavorful delicacy. Traditionally served at harvest festivals and family gatherings, Cinghiale in Umido is a celebration of Italy's love for bold, earthy flavors.

Cinghiale in Umido Recipe

Serves: 6Prep Time: 1 hour (plus 24 hours marination)Cook Time: 3–4 hours


Ingredients

For the Wild Boar and Marinade:

  • 1.5 kg (3.3 lbs) wild boar meat, cut into chunks

  • 1 liter (4 cups) red wine (Chianti recommended)

  • 1 large onion, sliced

  • 3 garlic cloves, smashed

  • 2 bay leaves

  • 6 juniper berries, lightly crushed

  • 2 sprigs of rosemary

  • Salt and pepper, to taste


For the Stew:

  • 4 tablespoons extra virgin olive oil

  • 2 medium onions, finely chopped

  • 2 carrots, finely chopped

  • 2 celery stalks, finely chopped

  • 2 garlic cloves, minced

  • 2 cups canned tomatoes (or passata)

  • 1 tablespoon tomato paste

  • 1 cup beef or vegetable broth

  • 2 bay leaves

  • 1 sprig of rosemary

  • 1 teaspoon ground nutmeg (optional)

  • Salt and pepper, to taste


Instructions

Step 1: Marinate the Wild Boar

  1. Place the wild boar chunks in a large bowl.

  2. Add the red wine, onion slices, smashed garlic cloves, bay leaves, juniper berries, and rosemary sprigs.

  3. Cover and refrigerate for at least 24 hours. This step reduces the gaminess of the meat and infuses it with rich flavors.

Step 2: Prepare the Wild Boar

  1. Remove the meat from the marinade and pat it dry with paper towels.

  2. Strain the marinade, reserving the liquid and discarding the solids.

Step 3: Sauté Aromatics

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.

  2. Add the onions, carrots, celery, and minced garlic. Sauté until softened and fragrant, about 8–10 minutes.

Step 4: Brown the Meat

  1. Increase the heat to medium-high and add the wild boar chunks to the pot.

  2. Sear the meat on all sides until browned, ensuring a rich base for the stew.

Step 5: Build the Stew

  1. Stir in the tomato paste and cook for 2 minutes to develop its flavor.

  2. Pour in the reserved marinade and let it simmer for 5 minutes, deglazing the pot.

  3. Add the canned tomatoes, broth, bay leaves, rosemary sprig, and nutmeg (if using). Stir well.

Step 6: Slow Cook the Stew

  1. Lower the heat to a gentle simmer, cover the pot, and cook for 3–4 hours.

  2. Stir occasionally and add more broth if needed to maintain a rich, saucy consistency.

  3. The meat should be tender and the sauce thick and flavorful.

Step 7: Final Adjustments

  1. Remove the bay leaves and rosemary sprig before serving.

  2. Season with additional salt and pepper if needed.


Serving Suggestions

  • Serve Cinghiale in Umido over polenta, pappardelle pasta, or with a side of crusty bread.

  • Pair the dish with a robust Italian red wine, such as Brunello di Montalcino or Barolo, to complement its bold flavors.


Chef’s Tip by Gianluca Deiana Abis

For the ultimate flavor, prepare the stew a day in advance and let it rest overnight. Reheating it the next day allows the flavors to meld beautifully, making the dish even more satisfying.

This detailed recipe is a testament to Italy's rich culinary traditions, brought to life by the passion and expertise of Master Chef Gianluca Deiana Abis. Enjoy this timeless classic!


 

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