Name: Cinghiale alla Cacciatora (Wild Boar Cacciatora)
Yield: Serves 6
Cuisine: Italy
Ingredients: 300 ml/½ pint/¼ cups basic tomato sauce; sea salt; 1 dried red chilli; ½ large onion, chopped; about 500 ml/17 fl oz/2 ¼ cups dry red wine; 1 garlic clove, crushed; 2 celery sticks, thickly sliced; 45 ml/3 tbsp extra virgin olive oil; 2 onions, thickly sliced; 1 large rosemary sprig; 2 carrots, thickly sliced; 75 ml/5 tbsp extra virgin olive oil; wilted spinach, to serve (optional); 900 g/2 lb wild boar meat

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

Cinghiale, or wild boar, is synonymous with Tuscan cuisine. In the forests and mountains of the entire region, this wild animal, closely related to the domestic pig but much stronger in flavour, has long been prized for its excellent meat. The hunting season opens in late October or early November, and the local hunters, accompanied by packs of special dogs, take great pride in seeking out these intelligent, fast-moving beasts. Serve with greens, such as spinach.