his wild boar recipe is named after the zone of Sulcis Iglesiente, one of the very new provinces created in the region of Sardinia. It is located in the most south western corner of the island and includes such places as Carbonia, Iglesias, Narcao Nuxis and Fluminimaggiore.
Cinghiale alla Sulcitana
With a rugged and beautiful coast and interior, it is a perfect location for a trekking and mountain bike vacation.
1kg wild boar meat, 100gr sweet almonds, 200gr milk, 50gr butter, 50gr pine nuts, glass of red wine, half onion, 4 spoons extra virgin olive oil, laurel leaves, sage, salt, pepper.
Cut the meat into appropriate bite sized portions and brown them in a pan along with the butter, olive oil, chopped onion and all the herbs.
Keep cooking until all the juices have evaporated away. Bathe the meat in the red wine. Cover and let it cook for a further 30 minutes on a low heat, turning the meat from time to time.
Peel the almonds, and with a mortar and pestle crush them together with the pine nuts, the salt grains and pepper.
Pour the milk into the pan along with a knob of butter. Cover the dish again and allow to cook for another 75 minutes.
If the dish is drying out add more milk from time to time, but be aware that the finished boar should be sitting in a creamy sauce.
Serve hot with a bottle or two of Vino Novello
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Our articles about Sardinia below.
• gnocchetti sardi with bottarga recipe • sardinian seafood salad • wild fennel recipe • papassini easter cake • marinated anchovies • pasta and bean seafood soup with bottarga • sardinia wild boar recipe • sardinian flat bread
• carnival in sardinia • guide to alghero • mamoiada & mamuthones • tempio pausania • museum of genna maria • geo mineral nature park • emerald coast scuba diving • sardinia mining history • nuoro • carbonia • girotonno tuna event carloforte • museum of sardinian traditions • ogliastra