---
title: Santa Margherita wines - Santa Margherita wines
description: Santa Margherita rappresenta la tensione ad innovare, a creare e comprendere i mutamenti del gusto degli ultimi 60 anni del vino italiano.
author: Santa Margherita
url: https://www.santamargherita.com/en/component/wine_n_food/recipes/154
---

![Wild boar zighini  ](https://www.santamargherita.com/images/transparent.png)

Back

# Wild boar zighini

**Ingredients for 4 people:**



800 g of wild boar meat



2 onions



3 tablespoons of berbere



500 g of tinned tomatoes



50 g of tomato concentrate



4 hard-boiled eggs



Clarified butter



water (as required)



Salt




**Cooking instructions:**



Slice the onions thinly and simmer them in a non-stick pan without any seasonings, until they lose their water. This will take about 10 minutes. Add the clarified butter and cook the onions until they take on a creamy texture.



Add the berbere, dissolved in a glassful of water. Add salt and leave to cook on a low heat until the water has evaporated. Now add the tomatoes and the tomato concentrate, dissolved in a glassful of water. Continue cooking on a low heat until the water in the tomatoes has reduced.



At this point add the meat, cut into little cubes about 2 centimeters in diameter, and leave to cook on a low heat until it is tender. At least 2 hours’ cooking will be required.



If necessary, add just enough water to keep the sauce of the meat dense but not too dry. Shortly before serving, hard-boil the eggs. Cut them in half and add them to the stew.



Carry on cooking for a few minutes and then serve the dish nice and hot. Serve this stew with pita bread or piadine. In the original version, zighini is served with injera, a bread made from teff flour.