Pappardelle al Cinghiale is a tasty course, typical Sienese cooking. It’s macaroni. It’s pasta homemade in a wild boar sauce.
| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 25 min |
| Yield: | 2 servings |
Ingredients
- 4 eggs
- 14 ounces (400 grams) flour
- 2 onions, chopped
- 1 sprig rosemary
- 1 stalk celery, chopped
- Olive oil
- 10 1/2 ounces (300 grams) tomatoes, chopped
- 14 ounces (400 grams) wild boar meat, minced
- Freshly grated nutmeg
Instructions
- Mix together the flour and eggs until a dough is formed. Knead the dough until it springs back when pushed with your finger, about 10 minutes. Cover and let rest for 30 minutes. Roll out the pasta with a pasta machine, or a rolling pin until it is 1/16-inch thick. Cut into 3/4-inch wide ribbons. Cook until al dente in boiling, salted water, about 2 to 3 minutes.
- Saute onions, rosemary, and celery in olive oil until soft and starting to color. Add tomatoes, wild boar, and grated nutmeg. Cook until the boar meat is cooked through and the mixture reduces to a sauce consistency, about 10 to 15 minutes.
- Drain the pasta and add to the sauce. Toss until the pasta is well coated.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1326 |
| Total Fat | 42 g |
| Saturated Fat | 10 g |
| Carbohydrates | 134 g |
| Dietary Fiber | 26 g |
| Sugar | 31 g |
| Protein | 101 g |
| Cholesterol | 445 mg |
| Sodium | 435 mg |
Reviews
Measurements would be really helpful for the onions–either by weight or volume. Two onions seemed like way too much for the amount of meat. The recipe is missing salt and freshly ground black pepper (which marries well with boar), but also needs red wine and a bit of Italian double concentrate tomato paste to round out the dish and give it more depth. It would benefit from a longer cooking time as well. If you have ever eaten pappardelle with cinghiale sauce in Italy, it is a very dark sauce, full of peppery notes and deep, rich flavors. I’m not sure this hits the mark.