Gnocchetti Sardi With Wild Boar Recipes

GNOCCHETTI SARDI WITH WILD BOAR

Gnocchetti Sardi with Wild Boar image

_Editor's note: This recipe is adapted from Sardinian chef Raffaele Solinas. Solinas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page._ _To read more about Solinas and Sardinian cuisine,_ [click here.](/features/going_global/sardinian/intro) This pasta dish, similar to a ragù, features wild boar, a common Sardinian ingredient with a distinctively rich and gamy flavor. "A good butcher will carry wild boar," says Solinas. But in a pinch, the best alternative would be duck breast.

Provided by Raffaele Solinas

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1/2 cup plus 2 tablespoons extra-virgin olive oil
6 stalks celery, finely diced
2 medium carrots, finely diced
1 medium onion, finely diced
4 cloves garlic, chopped
4 bay leaves
1 pound wild boar leg or lean shoulder meat, finely diced
8 juniper berries, cracked
3 cups full-bodied red wine, such as Sardinian Cannonau
One 28-ounce can peeled whole tomatoes, drained and chopped
1 pound gnocchetti Sardi (see Tips, below)
Chopped fresh parsley and basil for garnish
1 cup (2 ounces) aged pecorino cheese, grated

Steps:

In large heavy pot over high heat, heat oil. Add celery, carrots, onion, garlic, and bay leaves. Cook, stirring occasionally, until golden and caramelized, about 8 minutes.
Add wild boar, juniper berries, and wine and stir to combine. Cook until all liquid evaporates, about 20 minutes. Stir in tomatoes and 2 cups water and reduce heat to low. Season with salt and freshly ground pepper. Cover and cook, stirring occasionally, until meat is tender, about 30 minutes.
Cook gnocchetti Sardi in large pot boiling salted water until just tender but still firm to bite, about 20 minutes. Drain pasta and add to stew. Cook over high heat until heated through, 2-3 minutes. Stir in fresh herbs. Sprinkle with pecorino cheese before serving.

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