Photo: Pappardelle al Cinghiale Recipe
Pappardelle al Cinghiale is a tasty course, typical Sienese cooking. It's macaroni. It's pasta homemade in a wild boar sauce.
Ingredients
Macaroni:
- 4 eggs
- 14 ounces (400 grams) flour
Wild boar sauce:
- 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
Directions
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.
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By mac_1955
Venice, 43
on October 09, 2011
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I had this at an Italian restaurant in Marina Del Rey and was excited to make it. However this recipe was really boring. I used store bought pasta which turned out very good, but the sauce was average at best. I used minced pork shoulder which ultimately looked like hamburger meat. Two onions were one too many and one can of tomatoes wasn't enough, so I added one can. Tomato paste, carrots and garlic would have been a good adds too. Flavor was blaaa.
By donbrt_745488
Torrance, CA
on March 17, 2007
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I tried this recipe and substituted sausage for the boar. I am not opposed to boar, as a matter of fact, I tried it in Florence and found it quite good, you just can't find it in the stores around L.A.!
Anyway, the sauce was very good and easy to make, but the pasta recipe was not. The proportions just did not work out, the dough was too stiff and I found myself adding an egg to the recipe. Once cooked, it did have an "eggy" flavor to it. I would tend to stick with an existing recipe for pasta the next time.
By dfaith1_520858
Natchez, MS
on January 09, 2005
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i love this recipie
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