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The pappardelle on wild boar (also known as “pappardelle al cinghiale”) is a typical dish of the Maremma Grossetana, Maremma Laziale, Alta Tuscia and Alta Valnerina, lands rich in game, which has spread to the rest of Tuscany, Umbria and inland areas of the Marche, in the area of Genga.
For the dish’s preparation is needed, you need the homemade pappardelle made with flour and eggs. You also need wild boar meat, some ripe mashed (or, even better, preserved), tomatoes, red wine (possibly one of the area as the Morellino di Scansano or Montecucco), onion, celery, carrots, rosemary, bay leaves, salt, pepper, chili pepper, and extra virgin olive oil, possibly from Maremma. Some people add olives.
The wild boar, cut into small pieces, must be marinated in red wine with onion, chopped carrots, celery, and laurel, for at least 12 hours. Afterward, the used herbs are recovered, washed, chopped, and fried in a pan; once browned, add the wild boar meat and cook for about fifteen minutes, adding rosemary, hot pepper, and a pinch of salt and pepper.
Immediately after add the tomato puree previously obtained, a glass and a half of red wine, and a drizzle of oil, cover the pan and cook for about 4 hours, taking some breaks from time to time during cooking.
Cook the pappardelle for about three minutes in abundant boiling salted water, with the addition of a tablespoon of oil. Once drained, they season with wild boar ragout, and the dish is ready.
Pappardelle with Wild Boar Recipe – traditional Tuscan recipe.
Preparation time: 30 minutes
Cooking time: 3 hours and 15 minutes
Total time: 3 hours and 45 minutes
Servings size: 4 people
500 gr. of pappardelle 400 grs. of tomato puree 500 gr. of wild boar meat cut into small pieces Half a liter of red wine 2 carrots 2 onions 2 ribs of celery 1 garlic clove 3 bay leaves 1 sprig of rosemary 1 tuft of parsley Cloves Juniper berries Extra virgin olive oil Salt to taste Pepper to taste
First of all, cut the boar meat into pieces, put it in a pan and add the red wine, garlic, a carrot, an onion, and a rib of celery. Cover the pan with plastic wrap and marinate for at least 12 hours in the refrigerator.
After the 12 hours have passed, make sure the meat’s marinating is ok, then take it out and drain it well. At this point, cut the meat further into small pieces.
Now prepare the soffritto, chop the celery, carrot, and onion well, and put everything in a pan adding extra virgin olive oil.
For the next step in preparing pappardelle al cinghiale, you need to take the meat and brown it for a few minutes over high heat until the meat takes on a uniform color. At this point, take a glass of red wine, better if chianti, and blend it with the wine.
Now it is time to add the tomato puree, salt, and pepper, stirring with a spoon. Cover the pan with a lid and let everything cook on low heat for about 3 hours.
Before you can enjoy the pappardelle with wild boar, the last thing to do is to boil the pappardelle in plenty of water, once cooked. Add the wild boar sauce or wild boar ragout that you want to prepare previously.
Here you are ready to taste the pappardelle with wild boar made according to the traditional Tuscan recipe.
Regional Recipe from Tuscany, Umbria, Lazio
Production area Maremma