Cinghiale or wild boar Pappardelle recipe… Good things take a long time coming

PastaThis recipe is a speciality of the local area for La Collina del Sole an outstanding Lucca villa rental situated in the heart of the chestnut wood area of Garfagnana a region rich in experiences and activities, with beautiful places of interest that you can explore while enjoying your holiday villas in Lucca The mountains afford world class climbing, and mountain recreation like walking; a real treat in the heat of the summer when you rent a villa in Tuscany as the usual villas for rent in Tuscany have flatter surroundings. Here you find a rich landscape that changes with every passing hour … ideal to just sit and “chill” at your villa rentals in Tuscany
The recipe for cinghiale sauce requires time and skill and can feed 10 to 25 people. Whether you try your hand at it, get one of our chefs to cook it for you, or just order pappardelle al cinghiale at a local restaurant, this recipe reveals the work that goes into this seemingly simple Tuscan treasure.
The sauce: start with a fresh cut of wild boar, and leave to age for at least three days at O degrees Centigrade. Bone out the leg parts and cut off what little fat you will find. Cut the ribs into chops and set aside to make the stew. Cut half of the meat into large squares and place in a big pot with lots of sprigs of freshly picked rosemary, sage, bay, peppercorns and parsley stalks. Dice up vegetables in the same manner: red onions, the white part of some leeks, celery, and a small quantity of carrots and add to the huge pot. Add lashings of good Tuscan red wine until it covers the cinghiale. You should work on 2/3 meat, 1/3 vegetables ratio, and for every two bottles of wine add one cup of olive oil. Leave the stew to rest in the fridge for two days, stirring when possible to help marinate all the flavours. Throw in a few peppercorns and juniper berries for good measure.
After a couple of days drain off the liquid and set aside. Heat a heavy-bottomed pan and throw in a good amount of olive oil-then double it. Sautè the cinghiale and vegetables. This step can be done in stages, so you don’t stew the meat, but brown it. Once all the meat has been browned, throw everything into the pot, adding the liquid marinade and a small amount of tomato pulp. Bring to a boil and simmer very slowly for at least four hours. Season with salt and taste for flavour and then smother you chosen pasta with the sauce.
To accompany go for an aged pecorino cheese (not parmesan) and a bottle of Piastraia Bolgheri Rosso DOC Michele Satta which beautifully accompanies the rich, intensely gamey taste of the wild boar.If you would like other wine suggestions contact us and we or our freind Andrea at il Vecchio Mulino will be deligthed to help
Enjoy!
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About collinadelsole

The most wonderful Place to stay in Northern Tuscany !
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