Spezzatino Di Cinghiale Wild Boar Stew Recipes

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PAPPARDELLE AL CINGHIALE



Pappardelle al Cinghiale image

Pappardelle al Cinghiale is a tasty course, typical Sienese cooking. It's macaroni. It's pasta homemade in a wild boar sauce.

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 9

4 eggs
14 ounces (400 grams) flour
2 onions, chopped
1 sprig rosemary
1 stalk celery, chopped
Olive oil
10 1/2 ounces (300 grams) tomatoes, chopped
14 ounces (400 grams) wild boar meat, minced
Freshly grated nutmeg

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.

SPEZZATINO DI CINGHIALE: WILD BOAR STEW



Spezzatino di Cinghiale: Wild Boar Stew image

Provided by Food Network

Time 2h50m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons/60 ml extra-virgin olive oil
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
2 pounds/900 g wild boar, cubed
1/2 teaspoon/2.5 ml nutmeg
Salt and freshly ground black pepper
1 cup/250 ml red wine
1 (28-ounce/800 g) can pureed tomatoes
1 cup/250 ml beef broth

Steps:

  • Heat up the extra-virgin olive oil in a large stewing pot. Add the onion, carrot, and celery. Cook until the vegetables have become soft. Add the cubed wild boar and season with nutmeg, salt, and black pepper. Mix the ingredients together and add the wine. Allow the wine to reduce. Add the tomato puree, beef broth, and salt. Cover with a lid and cook for 2 hours.

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