A recipe for Pappardelle al Cinghiale Recipe

Pappardelle al Cinghiale Recipe

## Pappardelle al Cinghiale Recipe

Here is the recipe for Pappardelle al Cinghiale, extracted from the provided source:

### Ingredients

**For the Marinade:**

*   500 ml (2 cups + 2 tbsp) red wine, preferably Chianti
*   1 carrot
*   1 onion
*   1 celery rib
*   3 bay leaves
*   1 sprig of rosemary
*   1 sprig of parsley
*   Cloves
*   Juniper berries
*   500g (1.1 lbs) wild boar

**For the Ragù:**

*   Wild boar, from the marinade
*   1 carrot
*   1 onion
*   1 celery rib
*   240 ml (1 cup) red wine, preferably Chianti
*   400g (14 oz) tomato puree
*   Extra virgin olive oil
*   Salt & pepper, to taste

**For Serving:**

*   500g (1.1 lbs) pappardelle
*   Parmigiano-Reggiano, grated, if desired

### Preparation

1.  **Marinate the wild boar:** Cut the wild boar meat into chunks and place them in a pan. Add red wine, garlic, a carrot, an onion, and a stick of celery. Cover the pan with plastic wrap and let it marinate in the refrigerator for at least 12 hours. 
2.  **Prepare the meat and vegetables:** After the marination period, drain the marinade and cut the meat into smaller pieces. Finely chop celery, carrot, and onion. Sauté these in a pan with some extra virgin olive oil.
3.  **Brown the meat:** Brown the marinated wild boar meat in a pan over high heat until it gains a uniform color. Pour in a glass of red wine, preferably Chianti.
4.  **Simmer the ragù:** Add the tomato puree along with salt and pepper. Stir the mixture, cover the pan with a lid, and let it simmer on low heat for about 3 hours.
5.  **Cook the pasta:** Cook the pappardelle pasta in a large pot of boiling water. Once the pasta is cooked, drain it.
6.  **Combine and serve:** Combine the pasta with the prepared wild boar sauce. If desired, top with grated Parmigiano-Reggiano.

### Cooking Tips

*   **Marination:** Marinate the wild boar for at least 12 hours, ideally 24, to remove the strong smell and taste of the gamey meat. Discard the marinade after use.
*   **Ragù:** Simmer the ragù for about 3 hours for tender meat. Remove the lid during the last half hour of cooking to achieve the right consistency.
*   **Wine:** Use a young local red wine, like Chianti, Morellino di Scansano, or Montecucco rosso. Use fresh wine for the ragù after discarding the marinade.
*   **Wild Boar:** Use fresh meat with fat removed, cut into chunks for marinating and smaller pieces for cooking.
*   **Spices:** Use spices like bay leaves, juniper berries, rosemary, sage, parsley, and cloves to flavour the ragù and mask the strong flavour of wild boar.
*   **Serving:** While traditionally served plain, you can top the pasta with grated Parmigiano-Reggiano before serving.