Pappardelle with Wild Boar Sauce

Toscana

Wild boar during its 3 hours cooking

You need time to cook wild boar. It is begun the evening before you intend serving it. But it is worth it.

Serves 4
2 onions, chopped
2 carrots, chopped
2 sticks of celery, chopped
Olive oil
1lb (450 gm) wild boar stewing steak, cubed
½ bottle of red wine Chianti or similar
1 can of tomatoes
A few sage leaves, rosemary, bay leaves, a couple of juniper berries
Salt and freshly milled black pepper
Hot beef stock (to add during cooking as required)

  1. Put the wild boar, 1 onion, 1 carrot, 1 celery stalk and herbs into a large bowl.  Pour over the red wine and leave to marinate for 12 – 18 hours.
  2. When you are ready to cook lift out the meat from the marinade and dry carefully.  Fry in olive oil until browned on all sides and remove from the pan.
  3. Add a little more oil and gently fry the remaining onion, carrot and celery. (This is called the soffritto in Italian and many sauces begin with this); when softened return the meat to the pan along with the rest of the marinade and the tomatoes.
  4. Bring to the boil, then simmer gently for about 3 hours, adding some stock to keep the mixture moist.
  5. When the meat is tender pass all the solids through a mincer or chop the meat and vegetables   finely.  Add enough of the cooking liquid to give a moist sauce.

    Passing the wild boar mixture through a mincer

For the fresh pappardelle see the recipe for fresh egg pasta.
In the restaurant, Daniele, made the pasta by machine using 1 ½ kg grano duro (hard wheat flour), 1 kg grano tenero (soft wheat flour) and 18 eggs

Robin soon mastered the art of cutting the pappardelle by hand

One response to “Pappardelle with Wild Boar Sauce

  1. Pingback: More recipes posted | Buona Forchetta

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