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Pappardelle with wild boar

​INGREDIENTS FOR 4 PEOPLE

For egg pappardelle:

300 gr. of flour 00

100 gr. of durum wheat semolina

4 eggs









For wild boar ragu:

500 gr. of wild boar meat

½ liter of red wine

5 ripe tomatoes

2 carrots

2 onions

2 celery ribs

1 clove of garlic

rosemary, bay leaf, juniper berries

extra virgin olive oil, salt and pepper

 

 

"Poggio Miniera" Val di Cornia rosso DOCG"Poggio Miniera" Val di Cornia rosso DOCGhttps://www.tenutedelcerro.it/en/wines/poggio-miniera02/07/2021 14:06:20042134Fattoria del Cerro La Poderina Monterufoli Colpetrone Tenuta di Montecorona O' di Còlpetrone Pian di Seta Vermentino di Toscana Bio IGT intense ruby color, rich nose of ripe aspx5193htmlFalseaspx<img alt="" src="/PublishingImages/Monterufoli/PoggioMiniera/Poggio%20Miniera%20DOCG.png" style="BORDER:0px solid;" />

​Meth​od

For egg pappardelle:
Mix the flour with the eggs until it forms a loaf and let it rest in the plastic wrap for at least 30 minutes, then work again and roll the dough until it forms a sheet, after which cut the pappardelle with a width of 2,5 cm.
Cook in plenty of salted water for a few minutes after which add the wild boar sauce
For wild boar ragu:
Marinate the wild boar meat in the fridge for 12 hours with red wine, garlic, onion, celery, juniper berries, rosemary.
Then drain everything and cut the meat into small pieces with a knife.
Prepare a sauté with celery, carrot, onion and extra virgin olive oil, add the meat and brown over high heat, blend with full-bodied red wine, add the chopped tomatoes, salt and pepper, 2 bay leaves. Cook everything over low heat for at least 3 hours.

 

 

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