Pappardelle with wild boar ( al cinghiale )
This wider version of the tagliatelle was eaten in Tuscany as early as the Middle Ages, it is also mentioned by Boccaccio in the Decameron. In the 16th century, the high-ranking chef Domenico Romoli describes them as delicate and soft thin lasagna and inserts the pappardelle Florentine soup in the menus reserved for the cardinal courts of Rome at that time. Already in the nineteenth century the word "pappardelle" was found in the Italian dictionary; here they are defined as a type of lasagna to be cooked in broth, or with beaten meat, or with hare.
Ingredients for the sauce:
wild boar meat
For the marinade:
Red wine
celery
carrot
onion
garlic
rosemary
sage
Juniper berries
laurel
pepper in grains
orange wedge
For the sauce
chili pepper
celery
carrot
onion
garlic
tomato sauce
salt
Method:
cut the wild boar meat into very small pieces and marinate for a night with abundant red wine, aromatic herbs, spices celery, carrot and onion.Wash the wild boar meat, brown it in a background of celery, carrot, onion and herbs, wet with the juice of the marinade, flavor with juniper berries, cook slowly. Add the tomato sauce salt and pepper.

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