Cinghiale in Umido

Name: Cinghiale in Umido
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Italian
Ingredients: 800 g Wild boar, cut into large pieces; 500 ml Red wine; 400 g Tomato, crushed; 1 tsp Juniper, lightly crushed; 2 sprig Rosemary; 200 g Soffritto, finely diced; 2 tbsp Olive oil; 2 clove Garlic, crushed; 1 ½ tsp Salt; 1 tsp Black pepper, freshly ground; 250 ml Water

Cinghiale in Umido · ready in 2 h 50 min · 4 servings · 365 kcal per serving · medium · 11 ingredients

A slow Tuscan braise where red wine, tomato, juniper, and rosemary tame wild boar into a deep forest scented stew.

Prep: 20 min
Cook: 2 h 30 min
Total: 2 h 50 min
Serves: 4
kcal: 365
Difficulty: medium

Italian Main dishes Gluten-free Dairy-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

800 gWild boar, cut into large pieces
500 mlRed wine
400 gTomato, crushed
1 tspJuniper, lightly crushed
2 sprigRosemary
200 gSoffritto, finely diced
2 tbspOlive oil
2 cloveGarlic, crushed
1 ½ tspSalt
1 tspBlack pepper, freshly ground
250 mlWater

Equipment

stovetop, Dutch oven, knife, cutting board, mixing bowl, tongs, wooden spoon, ladle, instant read thermometer, plate, serving bowl

Instructions

Mise en place
Gather weighed ingredients plus a Dutch oven, knife, board, bowl, tongs, wooden spoon, ladle, and thermometer. · 10 min
What to look for: All ingredients and tools are ready on the work surface
Season boar
Season wild boar pieces with half the salt and black pepper, then let them stand while the pot heats. · 10 min
What to look for: Meat is evenly coated with seasoning
Brown boar
Heat olive oil in the Dutch oven and brown the wild boar in batches until deep color forms on several sides. · 12 min
When it is done: Surface is browned, while the center is not yet cooked through
Soften soffritto
Add soffritto, garlic, rosemary, and juniper to the pot and cook until the vegetables soften and smell sweet. · 8 min
What to look for: Soffritto looks glossy and softened without scorching
Reduce wine
Pour in red wine, scrape the browned base, and boil until reduced by about 33 percent and the sharp aroma softens. · 15 min
What to look for: Wine is darker, slightly glossy, and no longer smells harsh
Build braise
Return the boar to the pot, add tomato, water, and remaining salt, then bring everything to a gentle simmer. · 5 min
What to look for: Small bubbles rise slowly around the meat
Braise gently
Cover loosely and cook at a quiet simmer, stirring now and then, until the sauce darkens and the boar becomes tender. · 2 h
When it is done: Wild boar reaches at least 63°C / 145°F and a fork slides in with little resistance
Concentrate sauce
Uncover the pot and simmer until the sauce coats the spoon, then remove rosemary stems and adjust salt only if needed. · 10 min
What to look for: Sauce clings lightly to the spoon and looks glossy
Serve stew
Serve the stew hot with plenty of glossy sauce spooned over each portion and black pepper at the table. · 2 min
What to look for: Each portion has tender boar coated in dark red sauce

Nutrition (per serving)

kcal	365
Protein	45 g
Carbohydrates	13 g
of which sugars	5 g
Fat	14 g
of which saturated	3 g
Fibre	3 g
Sodium	930 mg

Nutri-ScoreA

Allergens

Contains: celery, sulphites

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 3 months
Reheat gently in a covered pot with a splash of water until bubbling and hot throughout.

Ingredient substitutions

Wild boar

Wild boar shoulder: Use the same weight and cut into large stew pieces.

Red wine

Tuscan red wine: A dry Tuscan red keeps the character closest to the original dish.

Tomato

Tomato puree: Use plain tomato with no herbs or added flavorings.

Juniper

Juniper berry: Crush just before cooking for the cleanest resinous aroma.

Rosemary

Dried rosemary: Use less because dried rosemary is more concentrated.

Soffritto

Fresh soffritto: Use a plain finely diced mixture without extra herbs.