Pappardelle al cinghiale
Instructions
Marinate overnight the flesh of wild boar in red wine, adding all the smells (celery, carrot, onion, garlic), juniper berries and peppercorns.
Drain the marinade and let go, without toppings, Downing as the water that forms.
Prepare a battutino with odors, Sage, thyme and Rosemary, and saute with a little oil, then rosolarvi the boar's flesh that made the water; Deglaze with red wine, add a spoonful of tomato sauce, add salt and cook slowly lengthening with water until the flesh is soft.
This season the sauce with fettucine cooked al dente.
Ingredients and dosing for 4 persons
- 500 g of type pasta pappardelle
- 500 g of boar meat to morsels
- Celery
- Carrot
- Onion
- Garlic
- Juniper berries
- Sage
- Rosemary
- Thyme
- Robust red wine
- A few tablespoons of tomato
- Olive oil extra virgin
- Salt
- Peppercorns