Alright, let’s talk about this pappardelle di cinghiale situation. So, I saw this recipe online, looked amazing, you know, wide noodles, wild boar ragu… sounded fancy. I was like, “I can do this.” Famous last words, right?
First, the wild boar. Finding that was a mission. Ended up going to this specialty butcher shop way across town. Paid way too much, probably, but hey, gotta commit, right? Got a decent chunk of it, looked pretty gamey, which I guess is the point.
Next, the mirepoix. Chopped up the carrots, celery, and onion. You know, the usual drill. Sautéed them in some olive oil until they were nice and soft. Added a little garlic, because garlic makes everything better. Don’t @ me.
Then came the boar. I browned it in the pan, which took a while because I didn’t want to overcrowd it. Gotta get that nice sear. Drained off the excess fat, because, well, wild boar is fatty. Nobody wants a greasy ragu.
Poured in some red wine – a Chianti Classico I had lying around. Let that reduce down a bit, scraping up all the good bits from the bottom of the pan. That’s where all the flavor is, people!
Next, the tomatoes. Added a can of crushed tomatoes, a can of diced tomatoes, and a little tomato paste for richness. Seasoned with salt, pepper, a bay leaf, and some thyme. Simmered that whole thing for, like, three hours. Yeah, three hours. Low and slow, that’s the key. Stirred it every now and then, made sure it wasn’t sticking.
While the ragu was simmering, I tackled the pappardelle. Didn’t feel like making it from scratch (ain’t nobody got time for that!), so I bought some dried stuff from the store. Cooked it al dente, you know, with a little bite.
Finally, the moment of truth. Drained the pasta, tossed it with the ragu, and topped it with some grated Parmesan cheese. Looked pretty good, I gotta say.
And the taste? Not bad! The wild boar was definitely gamey, but the long simmering time mellowed it out. The ragu was rich and flavorful, the pasta was perfectly cooked. Would I make it again? Maybe. It was a lot of work, but definitely worth trying. Next time, might try adding a little pancetta for extra flavor.
- Finding the wild boar: A proper adventure!
- Mirepoix prep: Standard procedure, nothing fancy.
- Browning the boar: Patience is key. Don’t overcrowd the pan!
- Simmering the ragu: Low and slow is the way to go. Three hours minimum.
- Cooking the pappardelle: Al dente or bust!
- Final assembly: Toss, top with cheese, and enjoy!
