Cinghiale Saltimbocca Recipe
Tender wild boar wrapped in prosciutto.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Wild Boar
Trim any excess fat from the wild boar loin and slice it into 4 equal pieces. Use a meat mallet to pound each piece gently to flatten them slightly.
- 2
Wrap with Prosciutto
Lay two slices of prosciutto on a clean surface, slightly overlapping them. Place a piece of the wild boar on top and add 2-3 fresh sage leaves. Wrap the prosciutto around the boar tightly, ensuring that the sage leaves are enclosed. Secure with kitchen twine or toothpicks if necessary.
- 3
Seasoning
Season each wrapped piece with salt and black pepper on all sides.
Cooking
- 4
Searing the Meat
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the wrapped wild boar pieces. Sear for about 3-4 minutes on each side until the prosciutto is crispy and the meat is browned.
- 5
Adding Flavor
Add the garlic cloves (slightly crushed) to the skillet. Cook for an additional 1-2 minutes, stirring occasionally to prevent burning.
- 6
Deglazing the Pan
Pour in the white wine, scraping the bottom of the skillet to release any browned bits. Bring to a simmer and let it cook for 5-7 minutes until the wine has reduced slightly and the meat is cooked through.
- 7
Resting
Remove the wild boar from the skillet and let it rest for 5 minutes before slicing. This helps retain the juices.