PEPOSO DI CINGHIALE ALLA TOSCANA (WILD BOAR STEW WITH PAPPARDELLE)
Adapted from West Coast Prime Meats Cooks © 2015
- Four pounds wild boar
- One and one-half quarts Chianti or dry Italian red wine
- Three bay leaves
- Three sprigs rosemary
- Six sage leaves
- Eighteen juniper berries
- Twenty-four black peppercorns
- Five tablespoons extra virgin olive oil
- One cup (one large) red onion, cut in 1/4-inch dice
- One cup celery (about four stalks), leaves removed and cut in 1/4-inch dice
- One cup carrots (about three medium), peeled and cut in 1/4-inch dice
- Five garlic cloves, peeled
- Two teaspoons salt
- Pepper mill
- Two cups crushed and peeled Italian tomatoes
- Half-cup tomato paste
- One tablespoon cocoa powder
- Quarter of a cinnamon stick
- Three 1-inch wide strips of lemon peel, white pith removed
- Pinch of nutmeg
- One pound pappardelle
- One teaspoon salt to season the pasta water
- Separate the wild boar meat from the connective tissue, cover with half a quart of the red wine, add the bay leaf, rosemary, sage, juniper berries and black peppercorns. Let the wild boar marinate overnight.
- The following day, heat the olive oil over medium-high heat in a large sauce pan. Add the onion, celery, carrot and garlic and cook until the onions are translucent.
- Drain the wild boar, add to the sauce pan and sear until the meat is browned on all sides.
- Season the meat with the two teaspoons of salt and freshly ground pepper, add the remaining red wine and crushed Italian tomatoes and tomato paste.
- Add the cocoa powder, cinnamon stick, lemon peels and nutmeg and let the boar cook slowly for four hours or until the meat is fork-tender and the sauce has thickened. Taste the sauce and adjust for salt and pepper.
- When the boar is cooked, take it off the stove and let it rest, while you fill a large pot with water and the teaspoon of salt. Bring the water to a rolling boil over medium-high heat.
- Add the pappardelle and cook until al dente, about seven to eight minutes for dried pasta.
- Strain the pasta, divide between six bowls and ladle the braised boar on top. Serve piping hot.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.