Pappardelle Al Cinghiale

Summary

Ingredients

• 700 g ribbon noodles (pappardelle), preferably homemade
• 750 g le (s) wild boar without skin and tendons, cut into 1 cm cubes

For the marinade:

• 0.5 liter ½ red wine, if possible from Tuscany (e.g. Chianti)
• 25 ml red wine vinegar
• 25 ml balsamic vinegar
• 2 sprigs thyme
• 2 sprigs rosemary
• 1 clove (s)
• 5 juniper berries
• 10 black peppercorns
• 2 bay leaves
• 1 carrot (s), cut into large cubes
• 1 stalk celery, cut into large cubes
• 1 shallot (s), quartered

Also:

• 2 tablespoon porcini mushrooms, dried, roughly diced
• 1 clove garlic, finely diced
• 1 shallot (s), finely diced
• 200 g veetables, mixed in equal parts (carrot, celery, leek), finely diced
• 150 g ame stock
• 4 tablespoon olive oil for frying
• salt and pepper
• 100 ml cream, possibly
• 200 g parmesan, freshly rated

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Instructions

1. Put the spices for the marinade in a tea bag. Bring the remaining ingredients for the marinade, i.e. the wine, balsamic vinegar and red wine vinegar with the spice bag, shallot, garlic clove, carrot and celery stalk to a boil. When the marinade is completely cold, marinate the meat in it for 24 hours.
2. The next day, remove the meat from the marinade, pat dry and fry well on all sides in 2 tablespoons of olive oil, season with salt, pepper and set aside. Gently sweat the garlic and shallot in 1 tablespoon of oil and add to the meat. Now fry the vegetables, the diced carrots, celery and leeks in the remaining oil vigorously and carefully and also add to the meat.
3. Pass the marinade through a sieve, use it to deglaze the roasted substances from the meat and vegetables, pass again and add to the meat. Pour in the stock, add the dried porcini mushrooms and simmer everything gently for 75 minutes, rather simmering, until the meat is soft.
4. If this sauce is still too liquid, pour off some of this liquid, remove the spice bag and reduce as necessary. Season again with salt and pepper, add to the meat, thicken with a little cream if you like. Serve with pappardelle and parmesan as a primo for 8 people.
5. If you don`t want to eat anything else, you can serve the amount for 4 people. This is a typical pasta dish from Tuscany and Umbria, but only found there as a primo.

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