Pappardelle al Cinghiale (Tuscan wild boar)
Because this sauce does not have tomatoes, it really lets the wild boar shine. I order wild boar from the Broken Arrow Ranch. Wild boar is leaner than beef and has a slightly gamey flavor. Its best enjoyed with a Tuscan or Umbrian red wine.
Marinade:
1 ½ pounds of wild boar shoulder, cut into ½-inch cubes
1 medium carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 medium yellow onion, coarsely chopped
2 cloves of garlic, chopped
2 sprigs rosemary
1 cup dry white wine
1 cup white wine vinegar
Combine all the ingredients and marinate meat for at least 4 hours in the fridge.
Sauce:
Marinated wild boar
3 Tbsp. extra virgin olive oil
1 medium carrot, chopped finely
1 celery stalk, chopped finely
1 medium yellow onion, chopped finely
2 juniper berries
1 cup dry white wine
½ cup chicken broth
2 Tbsp. flour
Heat the olive oil in a heavy saucepan over medium high heat and sauté the onion, carrot, and celery until soft. Add crushed juniper berries. Add the marinated meat (without any of the marinade) and brown well on all sides.
When the meat is browned, add the wine and increase the heat to evaporate the alcohol from the wine. When the alcohol has evaporated (when you can’t smell it if you lean over the pot), add the chicken broth and a little water. Lower heat and simmer for about 2 hours, adding more water if the sauce becomes too dry. If the sauce is too thick when it’s done cooking, add some of the pasta cooking water.
Enjoy the sauce over fresh pappardelle (thick pasta ribbons).
Pasta:
400 gr. of all-purpose non-bleached flour
4 eggs
Salt
Water, as needed
Pour flour on a flat working surface and add a pinch of salt. Make a mound with a volcano-like hole in the middle (big enough to accommodate the 4 eggs). With a fork, slowly start to combine the eggs and the flour, mixing slowly in. If you are afraid of making a mess, use a bowl for the first stage of mixing, until the flour and the eggs are combines. Add water as necessary to make dough that you can knead. If the dough is not moist enough (which will depend on the size of the eggs, the moisture in the air, etc.), add water. The dough should not stick to your hands (or the machine if you’re making it in a mixer). If it does, add a little more flour. If the dough is too dry and does not come together, wet your hands and add a little more water that way. Knead the dough for at least 10 minutes. The dough should become stretchy and not break when you try to make a ball. Wrap it in plastic wrap and let it rest in the fridge for at least 20 minutes before rolling out.
Roll out with a rolling pin or pasta machine to the desired thickness. Cut into wide strips.
