Experience the flavors of Florence with this delicious Pappardelle al Ragù di Cinghiale. Imagine a plate filled with wide, flat noodles topped with a hearty wild boar ragù, slow-cooked to perfection with tomatoes and aromatic herbs. This dish brings the tradition of wild boar hunting in Florence right to your table!
Pappardelle with Wild Boar Ragù | Tuscan Style
Equipment
- Large pot
- Casserole or heavy-bottomed pan
- Blender or food processor
- Knife
- Cutting board
Ingredients
- 14 oz Pappardelle (about 4 cups)
- 2.2 lbs Wild boar meat
- 21 oz Canned peeled tomatoes
- 1 Onion chopped
- 1 Celery stalk chopped
- 1 Carrot chopped
- 7 oz Guanciale (or bacon) cubed
- 2 Bay leaves
- 1 tablespoon Juniper berries
- Salt to taste
- 4 tablespoons Olive oil
For the Marinade:
- 4 cups Red wine
- 1 Carrot chopped
- 1 Celery stalk chopped
- 2 Garlic cloves crushed
- 1 Sage sprig
- 3 Rosemary sprigs
- 3 Bay leaves
- 1 Parsley bunch
- 1 tablespoon Juniper berries
- 1 tablespoon Whole peppercorns
Instructions
- Marinate the Boar: Cut wild boar meat into pieces and place in a container. Add chopped celery, carrot, garlic, parsley, sage, rosemary, bay leaves, juniper, and peppercorns. Cover with red wine and let it marinate for at least 6 hours at room temperature, overnight is better.
- Prepare the Soffritto: In a casserole, sauté a coarse mix of celery, carrot, and onion in olive oil. Add cubed guanciale and cook on low heat for a few minutes.
- Cook the Boar: Remove the meat from the marinade, pat dry, and cut into small pieces, almost like ground meat. Add to the pan and cook over medium heat. Add juniper berries, bay leaves, a pinch of salt, and blended peeled tomatoes. Simmer on low heat for about 1 hour and 30 minutes, adding hot water as needed to keep it moist.
- Combine with Pappardelle: Cook pappardelle according to package instructions. Mix the pasta with the prepared ragù.
- Serve: Plate the pappardelle with ragù and enjoy a taste of Florence!
Notes
- If wild boar is unavailable, substitute with a mix of pork and beef.
- Guanciale can be replaced with bacon for a similar flavor profile.
The Heart of Tuscan Cuisine: Exploring Pappardelle al Ragù di Cinghiale
Indulge in the culinary masterpiece of Florence with a plate of Pappardelle al Ragù di Cinghiale, generously topped with freshly grated Parmesan cheese.
This dish is the epitome of Florentine cooking, featuring the celebrated wild boar ragù – a luscious, deeply flavored sauce born from the age-old tradition of wild boar hunting in the forests around Florence.
The pappardelle, wide and flat ribbons of pasta, are the perfect canvas for this rich sauce. Imagine savoring every forkful: homemade pappardelle ribbons, each one lovingly coated in a hearty, slow-cooked wild boar ragù, enriched with ripe tomatoes and fragrant herbs.
This dish boasts bold, rustic flavors, elevated by the unique, slightly wild taste of the boar. Each bite melds the soft, comforting pasta with the intensely savory sauce, creating a gastronomic journey that whisks you away to the heart of Tuscany.
From an Italian who has relished this dish countless times, I assure you, the marriage of handcrafted pasta and the sumptuous, gamey ragù is nothing short of heavenly. This is more than just a meal; it’s a culinary experience that encapsulates the soul of Florentine cuisine and leaves an unforgettable impression on your palate.
Discover more about Florence’s traditional dishes and foods at this link.
Fantastic!