"Hailing from Tuscany, pappardelle al cinghiale is pasta served with a wild boar ragu and remains a firm favorite across the region. The deliciously rich dish evolved from a resourceful approach to meal-making known as cucina povera, which is the traditional practice of making something delicious from whatever ingredients are available locally, and is about making the most of a few items."
"Thick cut pappardelle pasta - which includes the Italian word "pappare" meaning to gobble up with eagerness - is the perfect accompaniment as the large sheets absorb all the flavor of the sauce, which clings to it. The sauce is similar to many Italian meat sauces, cooked in the ragu style. Vegetables and aromatics are softened in a pan before boar, tomato sauce, red wine, and a variety of herbs and seasonings are added."
Pappardelle al cinghiale is a Tuscan dish of flat, wide pappardelle pasta served with a wild boar ragù. The ragù developed from cucina povera, using locally available ingredients and resourceful cooking. Wild boar roam Tuscan forests and are hunted in winter to manage populations. Thick-cut pappardelle absorbs and holds the rich, aromatic sauce. The ragù combines softened vegetables and aromatics with boar, tomato, red wine, herbs, and seasonings, producing an earthy, comforting flavor. Preparation often requires long marination and slow simmering, with total time sometimes reaching about 16 hours. Wild boar and pappardelle are less common in the United States.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]