PAPPARDELLE WITH WILD BOAR RAGU
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
- 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.