Cinghiale in umido
Cinghiale in umido is one of the most representative dishes of Maremma cuisine, born from the hunting tradition and the rich wildlife of the Tuscan macchia. This rustic stew combines wild boar meat with ripe tomatoes, black olives and red wine, creating a dish full of authentic flavors and deeply connected to the territory.
Preparation
- 1
Cut the wild boar meat into pieces of about 5 cm, removing excess fat. Dry well with paper towels.
- 2
Finely chop the onion, carrot and celery to prepare the soffritto. Heat the oil in a heavy pot and brown the meat on all sides until golden.
- 3
Add the soffritto and whole garlic cloves, let simmer for 2-3 minutes, then deglaze with the red wine.
- 4
Pour in the peeled tomatoes, add the rosemary sprigs, salt and pepper. Cover and let cook on very low heat for about two and a half hours.
- 5
Halfway through cooking, add the black olives. Continue cooking until the meat is completely tender and the sauce is thick and rich.
- 6
Taste and adjust salt and pepper. Remove the rosemary before serving in deep plates, accompanied by the generous cooking sauce.
Chef's Tips
Cinghiale in umido gains in flavor if marinated in red wine and aromatic herbs for at least 12 hours. It pairs perfectly with creamy polenta, pappardelle or pane toscano.