MicheleFromPisa
Assistant Cook
Hi to everyone!
I'm a new member of the forum, I'm italian and I live in Pisa, Tuscany.
I believe that the better way to present me is to share with you one of my favourite recipes, "pappardelle al cinghiale" (pappardelle with wild boar sauce). Pappardelle is like tagliatelle, but larger twice.
This pasta sauce is very popular to the italians that live in the centre of Italy. My mom, that lives in a smart village between Rome and Perugia,
teached me this recipe when i was a kid, and I remember many past
launches, under the shadow of my country-house cypress trees,
in which this dish was welcomed by ovations.
It is a robust dish, so I think it will be perfect for this season or for Eastern.
NB: The recipe is not difficult, but it is a bit boring, and will busy at least half-day (plus the time needed for the marinade).
Ingredients for pappardelle for 4 persons:
2 onion
2 carrot
2 celery stem
1 clove
sage, rosemary
1/2 kg of wild boar
1/2 liter of chicken broth
100 gr of sift tomato sauce
about 1 bottle (750ml) of red wine
400 gr of pappardelle
40 gr of butter
4 soupspoon of EVOO
salt, pepper and hot pepper
Let's prepare the marinade: break your meat in a big mixing bowl, put in it the onion, the carrot and the celery all breaked up, a (1) clove, sage, rosemary, salt, pepper and hot pepper and submerge all with a sufficient quantity of red wine.
The meat should be in the marinade for at least 8 hour, I prefer do this operation saturday after dinner to have the meat ready for the following sunday morning. Once the marinade is ready, discard all but the meat. Mince it.
Heat up the chicken broth. Meanwhile, in a large pan, put EVOO, butter, hot pepper and onion, carrot and celery thinly sliced.
Once they colored, put the minced meat, let color it for about 10-20 minutes, and put some red wine. Let evaporate for three minutes.
Add the warmed broth to the meal, adjust salt, pepper, set the fire to the minimum, and let cook quasi-covered for at least 1 hour and 1/2.
If you set the temperature correctly, you should have about no more broth
in the pan (otherwise, uncover the pan, increase the fire and let evaporate as needed). In case your meat dry out too fastly, reduce the fire and add other broth.
Now put the tomato sauce, and let cook again slowly for about 30 mins.
The sauce is ready! Now you can dress you favourite pappardelle (or any long, egg-based pasta) with the sauce and a generous amount of parmesan cheese.
That's all!
Bye, Michele
I'm a new member of the forum, I'm italian and I live in Pisa, Tuscany.
I believe that the better way to present me is to share with you one of my favourite recipes, "pappardelle al cinghiale" (pappardelle with wild boar sauce). Pappardelle is like tagliatelle, but larger twice.
This pasta sauce is very popular to the italians that live in the centre of Italy. My mom, that lives in a smart village between Rome and Perugia,
teached me this recipe when i was a kid, and I remember many past
launches, under the shadow of my country-house cypress trees,
in which this dish was welcomed by ovations.
It is a robust dish, so I think it will be perfect for this season or for Eastern.
NB: The recipe is not difficult, but it is a bit boring, and will busy at least half-day (plus the time needed for the marinade).
Ingredients for pappardelle for 4 persons:
2 onion
2 carrot
2 celery stem
1 clove
sage, rosemary
1/2 kg of wild boar
1/2 liter of chicken broth
100 gr of sift tomato sauce
about 1 bottle (750ml) of red wine
400 gr of pappardelle
40 gr of butter
4 soupspoon of EVOO
salt, pepper and hot pepper
Let's prepare the marinade: break your meat in a big mixing bowl, put in it the onion, the carrot and the celery all breaked up, a (1) clove, sage, rosemary, salt, pepper and hot pepper and submerge all with a sufficient quantity of red wine.
The meat should be in the marinade for at least 8 hour, I prefer do this operation saturday after dinner to have the meat ready for the following sunday morning. Once the marinade is ready, discard all but the meat. Mince it.
Heat up the chicken broth. Meanwhile, in a large pan, put EVOO, butter, hot pepper and onion, carrot and celery thinly sliced.
Once they colored, put the minced meat, let color it for about 10-20 minutes, and put some red wine. Let evaporate for three minutes.
Add the warmed broth to the meal, adjust salt, pepper, set the fire to the minimum, and let cook quasi-covered for at least 1 hour and 1/2.
If you set the temperature correctly, you should have about no more broth
in the pan (otherwise, uncover the pan, increase the fire and let evaporate as needed). In case your meat dry out too fastly, reduce the fire and add other broth.
Now put the tomato sauce, and let cook again slowly for about 30 mins.
The sauce is ready! Now you can dress you favourite pappardelle (or any long, egg-based pasta) with the sauce and a generous amount of parmesan cheese.
That's all!
Bye, Michele
Last edited:
towards using pork shoulder, or maybe a mix of beef and pork.
