PAPPARDELLE WITH WILD BOAR RAGU

Sale price Price £18.00 Regular price Unit price  per 

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 serves 2
ONLY AVAILABLE AS AN EXTRA WITH ONE OF OUR TUSCANY FEASTS

There are few things more definitively Tuscan than pappardelle with a rich meaty ragu. In Spring there is lepre in salmi – jugged hare tossed with these fat ribbons of pasta. In Summer there are young vegetables – courgettes and their flowers, fave, rocket and the like. In Autumn, wild mushrooms, and game birds; pigeons, pheasant & partridge. And in winter, perhaps the finest of all; cinghiale – the dark, rich and gamey meat of the wild boars that teem in the hills and woodlands between Florence &  Sienna.

We roast the meat, dice it by hand, mix it with a tender and aromatic sofrito of guanciale, celery, carrot & onion, reduce gallons of deep red wine with a little milk and tomato, and braise it -stracotto (overcooked) – for several hours, until the meat forms an unctuous and powerful ragu. You boil the pasta, warm the sauce, and enjoy a very fine thing indeed.

For this meal, you will need:

  • A large pan for boiling water
  • A frying pan for the sauce
  • A colander to drain the pasta

Your pack serves two and contains:

  • Handmade pappardelle
  • A bag of wild boar stracotto with a knob of butter
  • A little parmesan

Directions:

  • Bring a large pan of well-salted water (10g/lt) to the boil
  • Warm the ragu on a medium heat
  • Add the pasta to the water, and cook for 2-3 minutes
  • Drain the pasta, reserving a little of its cooking water, and add both to the sauce
  • Cook together for a minute or two, until the sauce is glossy and clings to the pasta
  • Heap onto plates, and top with the parmesan.

ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, and nuts.