PAPPARDELLE WITH WILD BOAR RAGOUT

205 Views
 
MASTERY Level
50 min
206 Views
 
MASTERY Level
4 People
50 min
INGREDIENTS for 4 people

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

Preparation

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.

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