Pappardelle al cinghiale, also known as wild boar pappardelle, is an iconic dish of Italian cuisine. Originating in the Maremma Grossetana, Maremma Laziale, Alta Tuscia, and Alta Valnerina, regions rich in game, this dish has spread to other areas, including Tuscany, Umbria, and Marche.
Main Ingredients
To prepare authentic pappardelle al cinghiale, you’ll need:
- Homemade pappardelle (made with flour and eggs);
- Wild boar meat, cut into small pieces;
- Pureed ripe tomatoes or tomato paste;
- Red wine, preferably a local one like Morellino di Scansano or Montecucco;
- Aromatic vegetables: onion, celery, carrots;
- Herbs: rosemary, bay leaves;
- Seasonings: salt, pepper, chili flakes;
- Extra virgin olive oil, preferably from the Maremma;
- (Optional) Black olives.
How to Make the Wild Boar Ragù
- Marinating the Meat:
The wild boar meat needs to marinate for at least 12 hours in red wine with onion, carrots, celery, and bay leaves. This step helps soften the gamey flavor of the meat. - Making the Sauté Base:
After marinating, the vegetables (onion, carrot, and celery) should be removed, rinsed, finely chopped, and sautéed in a pan with extra virgin olive oil. - Browning the Meat:
Add the wild boar meat to the pan and cook for about 15 minutes, seasoning with rosemary, chili flakes, salt, and pepper. - Slow Cooking the Ragù:
Add the pureed tomatoes, a glass and a half of red wine, and a drizzle of olive oil. Cover the pan and let the ragù simmer gently for about 4 hours, stirring occasionally.
Preparing the Pappardelle
Cook the pappardelle for about 3 minutes in a large pot of boiling salted water, adding a spoonful of olive oil to prevent sticking. Once drained, toss them with the wild boar ragù, and the dish is ready to serve.
A Dish to Savor
Pappardelle al cinghiale perfectly combines the rich traditions of Tuscan cuisine with the love for hearty, authentic flavors. Best enjoyed with a glass of local red wine, this dish brings the best of the Maremma region to your table.
