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Jagged wild boar

This recipes has been kindly provided by restaurant I’ Ciampa

Ingredients for 8 persons

  • 1 kg of wild boar pulp
  • For marinating:
  • ½ red onion
  • Sage and rosemary
  • Black pepper berries
  • Juniper berries
  • 2 cloves of garlic
  • 1 glass of red wine
  • water
  • For the cooking:
  • 1 red onion
  • 1 celery rib
  • 1 carrot
  • 2 sprigs of rosemary
  • Extra virgin olive oil q.b.
  • Tomato sauce q.b.
  • ½ glass of red wine
  • Black olives to taste


It’s a complex recipe, better to start it the day before. Cut the wild boar pulp of the desired size. Place in a container and add cold water to cover, a glass of red wine, pepper and juniper berries, garlic cloves, rosemary, sage and a pinch of salt and leave to marinate overnight.
Chop onion, carrot and celery, and put them in a pan with extra virgin olive oil, and fry for 5 -10 minutes.
Drain the boar pulp and add to the sauté, brown the meat well, blend it with ½ glass of wine and finally add the tomato pulp and bring to the end of cooking.