PAPPARDELLE WITH WILD BOAR RAGOUT
For the pasta
10.6 oz “00” (finely milled) flour
3 eggs
For the wild boar ragout
10.6 oz lean wild boar
1.8 oz canned whole peeled tomato
1.41 oz carrot
2.6 oz onion
2.5 oz celery
0.17 oz unsweetened cocoa powder
1 bay leaf
2 juniper berries
3 sprigs of thyme
1 sprig of marjoram
250 ml /8.7 fl oz red wine
80 ml/2.8 fl oz extra virgin olive oil
salt to taste
white pepper to taste
Dice the lean boar meat into 2 cm pieces and soak them in wine for 2 hours.
Then chop all of the vegetables and herbs. Over a medium flame, pour the oil into a pan, add the drained meat and brown it well. Then add the finely chopped vegetables, the cocoa and the chopped peeled tomatoes. Add salt and pepper to taste and cover with a lid.
Let it cook for approximately 45 minutes, adding a bit of water if necessary.
In the meantime mix the flour with the eggs into a smooth and even dough. Let this dough sit in the fridge for 30 minutes wrapped in cling film. After that, roll the dough out to a thickness of just 1mm and cut the pappardelle to a width of approximately 1 cm or more.
Bring the water to a boil in a large pot, add salt and boil the pappardelle in the salted boiling water, strain the pasta ‘al dente’ and dress it with the wild boar ragout. Serve piping hot.
The Chef’s Tips
wild boar ragout is excellent, better even, when left to sit for 10 hours: if you can, prepare it one day in advance.
