Pappardelle Al Cinghiale Recipes

PAPPARDELLE WITH WILD BOAR RAGU (PAPPARDELLE AL RAGU DI CINGHIALE)

Steps:

• Heat the oil in a large saucepan over high heat. Season the meat with salt and pepper and add to the pan. Once the meat is browned, add the onions, carrots, celery, and garlic. Reduce the heat and cook until the moisture is gone. Add the tomato paste and flour. Add the red wine and herbs. Cover and cook for about 2 hours, stirring occasionally. The sauce is done when the meat is fork tender.
• Remove the meat from the sauce and set aside. Strain the sauce, blend, and return to the pan. Pull the meat apart and add back to the blended sauce.
• Serve over pasta.

PAPPARDELLE AL CINGHIALE

Steps:

• Mix together the flour and eggs until a dough is formed. Knead the dough until it springs back when pushed with your finger, about 10 minutes. Cover and let rest for 30 minutes. Roll out the pasta with a pasta machine, or a rolling pin until it is 1/16-inch thick. Cut into 3/4-inch wide ribbons. Cook until al dente in boiling, salted water, about 2 to 3 minutes.
• Saute onions, rosemary, and celery in olive oil until soft and starting to color. Add tomatoes, wild boar, and grated nutmeg. Cook until the boar meat is cooked through and the mixture reduces to a sauce consistency, about 10 to 15 minutes.
• Drain the pasta and add to the sauce. Toss until the pasta is well coated.

SUNDAY PASTA ® RECIPE: PAPPARDELLE AL SUGO DI CINGHIALE (WILD BOAR)

Steps:

• For the Marinade: Place the boar into a bowl large enough to hold it, plus 3 cups liquid. Add the red wine and red wine vinegar, the garlic (chopped or crushed), the rosemary and some salt and pepper. Cover and refrigerate for at least 12 hours.
• For the Sauce:
• If using fresh tomatoes, blanche them in boiling water, and then immediately place in cold water. Remove the skins and seeds. Place them in a blender or food mill until puree.
• Remove the boar from the marinade and cut into small pieces. In a large skillet, heat 2 tablespoons of olive oil and add the boar. Cook it over a medium heat for a few minutes until it renders liquid. Remove from heat and place the boar in a colander so that the liquid drips away.
• Dice the onion, celery and garlic and pancetta into small pieces. In a large pot, saute the onion and celery in olive oil until translucent, then add the garlic and the pancetta and cook until lightly golden. Add the boar and stir for a minute or two, and then add the red wine. After a couple of minutes, add the tomato puree, tomato paste, and salt and pepper to taste. Reduce the heat to low and cook for 2 hours, stirring regularly, until thickened. (If too thick, add a bit of water or beef broth.)
• Cook the pappardelle until al dente, drain it and add it to the boar sauce. Heat for a couple of minutes and serve immediately, sprinkled with Parmigiano.

PAPPARDELLE WITH WILD BOAR RAGU (PAPPARDELLE AL RAGU DI CINGHIALE)

Steps:

• Heat the oil in a lg saucepan over high heat. Season the meat with salt and pepper and add to the pan. Once the meat is browned, add the onions, carrots, celery, and garlic. Reduce the heat and cook until the moisture is gone. Add the tomato paste and flour. Add the red wine and herbs. Cover and cook for about 2 hours, stirring occasionally. The sauce is done when the meat is fork tender. Remove the meat from the sauce and set aside. Strain the sauce, blend, and return to the pan. Pull the meat apart and add back to the blended sauce. Serve over pasta. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. From Rachel Ray's Tasty Travels: Chicago. Courtesy restaurant named Gioco. Episode#: RY0112