When it comes to indulging in a truly rustic and luxurious Italian pasta dish, few can rival the enchanting flavors of Wild Boar Pappardelle. Combining tender, slow-cooked wild boar with wide, ribbon-like pappardelle noodles, this dish has captivated the palates of gourmands and pasta enthusiasts alike.
Originating from the heart of Italy, Wild Boar Pappardelle is a classic dish with deep-rooted historical significance. In the rural regions of Tuscany and Umbria, wild boar hunting has been a traditional practice for centuries. The abundant population of wild boars in these areas made them a staple food source for locals.
Pappardelle, a wide, flat pasta that translates to "gobble-up" in Italian, was the ideal accompaniment to the rich and savory wild boar ragù. Its broad surface providing the perfect canvas for absorbing and showcasing the robust flavors of the slow-cooked meat sauce, making it an obvious choice for this culinary masterpiece.
Preparation requires 24 hours to marinate and at least 3 to 4 hours for final slow cooking so plan ahead !
If you are in the San Francisco Bay Area, you can find Wild Boar at Gambrel and Company in Redwood City https://www.gambrelandco.com/
Ingredients
4-5 pounds Wild Boar (Shoulder preferred)
4 ribs Celery
4 small Carrots
10 whole cloves
10 whole black peppercorns
10 Juniper berries
5 bay leaves
1 bottle Chianti wine
2 20 oz Jars tomato puree
2 cubes beef bouillon
Directions
Cut up wild boar into 1.5 inch cubes
In large pan (low heat) gently stir in the meat and cook slightly until all the liquid evaporates and the meat is lightly browned.
Remove from heat and add...
Carrots
Celery
Cloves
Peppercorn
Juniper Berries
Bay Leaves
1 whole bottle of Chianti wine
Cover with lid and let marinate in refrigerator for 24 hours
After 24 hours, strain all the liquid from the meat and discard (This tones down the gaminess of the boar)
Put back on stove and cook on medium heat until all the liquid evaporates
Dissolve bouillon cubes in 1 cup warm water, stir into pot
Stir in both jars of tomato puree.
Cook on low heat in covered pan for 3 to 4 hours (until meat is fall-apart tender)
Cut / shred any large pieces of meat
Serve on fresh Al-Dente pappardelle pasta !
Comments