Papadelle with wild boar ragu

# 671

Papadelle con cinghiale, or papadelle with wild boar ragu, if you will, is the cornerstone of northern italian cooking. Every italian nonna, has her own version and it is an all time family favorit.

The taste of wild boar can be quiet strong, depending on, how old the animal is. The older the boar, the stronger the taste. To take the edge off, i marinate the meat in red wine for a day or two.

This process also tenderises the meat.

You can of course serve it with any kind of pasta, but if you have the time and a pastamachine, make your own. It’s SO much better.

The traditional tuscan way is with the papadelle, the original hunters pasta.

The marinade

Cut the vegestables i rough chunks and crush the garlic with the back of the knife.
Ad all the ingredients to a pot and cover with red wine.
Leave it to marinate in the fridge for 1-2 days.

1 kg wild boar meat, cut in 3 cm chunks
1 large red onion
1 carrot
1 celery stick
2 garlic cloves
1 sprig rosemary
2 bayleaves
1 bottle of good italian red wine, such as Chianti

The papadelle

Pour the flour out on the table and make a well in the middle. Crack the eggs int he well and slowly incorporate the eggs into the flour. When the flour has absorbed the eggs, kneed the dough for about 10minutes, till you’ve got a nice and smooth dough.
Let the dough rest for an hour in the fridge.

Divide the dough in four. Choose a piece to work with and cover the rest with clingfilm.
Flatten the dough with your hand, and roll it through on the first setting. Fold the dough over and roll it through on the same setting. Repeat this process 10 times, till you have a nice smooth dough. Lay the pasta sheet out on the table, and dut it lightly on both sides with flour.
Set the pastamachine on the next setting, and roll the pasta sheet through. Repeat the process, going a notch thinner each time, till the pasta is on the second thinnest setting.
Dust the table with some semolina flour and cut the pasta into 25cm long sheets.
Roll each sheet up and cut the pasta into 1.5cm ribbons.

5-6 yolks
2 whole eggs
100g semolina gran duro
300g tipo ’00’ flour

The ragu

First sift the red wine from the marinade and put it in a pot. Bring it to the boil and skim any scum, that will come to the surface. Set aside.

Take a large heavy bottomed caserole and put it on high heat. Season the meat with salt and pepper. Ad some olive oil to the pan and brown the meat. You might have to do it in stages, so that the meat don’t overlap. Once all the meat is browned off, ad the onion, carrot and celery to the pan. Turn the heat down to medium and let the vegestabels fry gently with the meat, scraping all the caramelised meatjuices off the bottom.
When the onions are translucent, ad the garlic, chili, rosemary and bayleaves. Season with salt and pepper.
Ad the red wine and let it reduce, till the alcohol has evaporated. Now, ad the tomato, put a lid on and let the whole thing simmer very gently for 2-3 hrs or till the meat is really tender.
If the ragu becomes to dry, ad a little water.
Check the seasoning and ad salt and pepper if needed.

Cook the pasta so it’s “al dente”. That will only take a minute or two, when it’s fresh pasta.
Mix the pasta with the ragu, and serve with a sprinkle of parmesan and a nice bottle of red wine.

Buon appetito!

1 kg wild boar meat (marinated)
1 large red onion, finely diced
1 carrot, finely diced
1 celery stick, finely diced
2 garlic cloves, finely chopped
1-2 dried chilies, finely chopped
1 sprig rosemary
2 bayleaves
750ml tomato passata, good quality without preservatives
olive oil
salt and peper

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