20 Feb Ragù di cinghiale
Wild boar meat ragout is a classic from the Tuscan cuisine (Maremma) and is used to season the pappardelle, a typical shape of pasta. There are obviously many versions with or without tomato, but the recipe is quite similar at this one.
RAGU’ DI CINGHIALE (6 servings)
500 gr lean wild boar meat
1/2 celery stalk
1 garlic clove
5-6Tbs extra virgin olive oil
2 sage leaves
5-6 juniper berries
1 rosemary sprig
2 bay leaves
1/2 chilli pepper (spicy if preferred)
5 DL meat broth
3 DL red wine
300 gr tomato sauce
Fine salt q.s.
Black pepper q.s.
– Chop the onion, the celery and the carrot (brunoise) and put in a pan with oil, garlic and chilli pepper. Fry slightly over low heat for about 6/7 minutes and stir well. Then take the garlic out.
– Make a bouquet garni with sage, rosemary and bay, by tying them with one other with some kitchen string, put it in a pan and add the juniper berries.
– Dice the meat to obtain 1 cm cube. Add it in a pan and fry slightly over low heat for about 3/4 minutes. Season with salt and pepper. Cook over very high heat, add the wine and let it evaporate.
– Add the broth and bring to a boil then simmer for about 1 and 1/2 hour. If it becomes dry add some watery.
– Take the bouquet garni out. If you want a red ragout add the tomato sauce and simmer for about 20 more minutes. If not, just complete the cooking, the meat should be tender.
– Cook the pappardelle in plenty of salad water and then season with ragout.
You could serve this dish with red Italian wines like Brunello di Montalcino, Morellino di Scansano, Chianti Superiore and also Sagrantino di Montefalco.