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.
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
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the breadcrumbs, Parmesan cheese, garlic, parsley, basil, pine nuts, raisins, and 1/4 cup of olive oil.
- Lay the butterflied wild boar shoulder flat and season with salt and pepper.
- Spoon the breadcrumb mixture onto the boar, then roll it up and tie with kitchen twine.
- Heat the remaining olive oil in a large pot over medium-high heat. Sear the stuffed boar on all sides until golden brown.
- 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.
- 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