PEPOSO DI CINGHIALE ALLA TOSCANA (WILD BOAR STEW WITH PAPPARDELLE)
Adapted from West Coast Prime Meats Cooks © 2015
- Four pounds wild boar
- One and one-half quarts Chianti or dry Italian red wine
- Three bay leaves
- Three sprigs rosemary
- Six sage leaves
- Eighteen juniper berries
- Twenty-four black peppercorns
- Five tablespoons extra virgin olive oil
- One cup (one large) red onion, cut in 1/4-inch dice
- One cup celery (about four stalks), leaves removed and cut in 1/4-inch dice
- One cup carrots (about three medium), peeled and cut in 1/4-inch dice
- Five garlic cloves, peeled
- Two teaspoons salt
- Pepper mill
- Two cups crushed and peeled Italian tomatoes
- Half-cup tomato paste
- One tablespoon cocoa powder
- Quarter of a cinnamon stick
- Three 1-inch wide strips of lemon peel, white pith removed
- Pinch of nutmeg
- One pound pappardelle
- One teaspoon salt to season the pasta water
- Separate the wild boar meat from the connective tissue, cover with half a quart of the red wine, add the bay leaf, rosemary, sage, juniper berries and black peppercorns. Let the wild boar marinate overnight.
- The following day, heat the olive oil over medium-high heat in a large sauce pan. Add the onion, celery, carrot and garlic and cook until the onions are translucent.
- Drain the wild boar, add to the sauce pan and sear until the meat is browned on all sides.
- Season the meat with the two teaspoons of salt and freshly ground pepper, add the remaining red wine and crushed Italian tomatoes and tomato paste.
- Add the cocoa powder, cinnamon stick, lemon peels and nutmeg and let the boar cook slowly for four hours or until the meat is fork-tender and the sauce has thickened. Taste the sauce and adjust for salt and pepper.
- When the boar is cooked, take it off the stove and let it rest, while you fill a large pot with water and the teaspoon of salt. Bring the water to a rolling boil over medium-high heat.
- Add the pappardelle and cook until al dente, about seven to eight minutes for dried pasta.
- Strain the pasta, divide between six bowls and ladle the braised boar on top. Serve piping hot.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
Partnered with operations maestro Matteo Ferdinandi, Angelo Auriana began with the Factory Kitchen, where his skill with pasta is on full display...