Cinghiale Ripieno (ligurian Style Stuffed Wild Boar)

Cinghiale Ripieno is a traditional dish from the Ligurian region of Italy, featuring succulent wild boar stuffed with a flavorful mixture of herbs, spices, and breadcrumbs. This dish is a true celebration of the rich and robust flavors of the region's cuisine.

Cinghiale Ripieno (ligurian Style Stuffed Wild Boar)

Ingredients

  • 1 wild boar shoulder, deboned and butterflied
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1/4 cup pine nuts
  • 1/4 cup raisins
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix together the breadcrumbs, Parmesan cheese, garlic, parsley, basil, pine nuts, raisins, and 1/4 cup of olive oil.
  3. Lay the butterflied wild boar shoulder flat and season with salt and pepper.
  4. Spoon the breadcrumb mixture onto the boar, then roll it up and tie with kitchen twine.
  5. Heat the remaining olive oil in a large pot over medium-high heat. Sear the stuffed boar on all sides until golden brown.
  6. Transfer the pot to the preheated oven and roast for 2.5 to 3 hours, basting occasionally with the pan juices, until the meat is tender.
  7. Remove the boar from the oven and let it rest for 10 minutes before slicing and serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
3 hours
Total time:
3 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
35g
Carbohydrates
15g
Fat
25g

Supplies

Large pot Oven-safe roasting pan Kitchen twine

Tools

Knife Cutting board Mixing bowl Basting brush

Serving suggestions

Serving suggestions: Serve the Cinghiale Ripieno with a side of creamy polenta and a glass of full-bodied red wine.

Tips & tricks

Tips: For the best flavor, marinate the wild boar overnight in the refrigerator before cooking.

Cost

$50