Chestnut Flour Pappardelle with Wild Boar:

[Adam Balic]

Chestnut Flour Pappardelle with Wild Boar:

This recipe is from Pasta Around the Mediterranean in the eCGI

• Pasta:
  
• 200 g of “00” Italian flour or all-purpose flour
  
• 100 g of chestnut flour
  
• 2 eggs
  
• 1 tsp of salt
  
• Sauce:
  
• 500 g of lean wild boar shoulder (or other game meat) cut into 4 by 6 cm pieces
  
• 1/2 tsp of grated orange zest.
  
• 50 g of finely chopped unsmoked pancetta
  
• 2 onions, one roughly chopped, one finely chopped
  
• 2 large carrots, one roughly chopped, one finely chopped
  
• 2 sticks of celery, including greens, one roughly chopped, one finely chopped
  
• 2 bay leaves, a sprig each of rosemary, thyme and sage leaves, tied in a bundle.
  
• 2 T of white sugar
  
• 3 T of finely chopped flat-leaf parsley
  
• 4 T of good quality white wine vinegar
  
• 1 c of dry white wine
  
• 1 c of chicken stock
  
• Salt and black pepper
  
• Extra virgin olive oil
  

1. Take the roughly chopped vegetables and gently sauté in a little olive oil. When beginning to soften, take off the heat and add white wine. Allow to cool. Place wine and vegetables in a bowl, add meat and allow to marinate overnight in a cool place.

2. Drain meat (reserving the marinade) and pat dry. Discard the vegetables.

3. In a large flameproof casserole, sauté the finely chopped vegetables and pancetta in a little olive oil. When the vegetables soften, add orange zest and meat. Gently brown the meat. Add the reserved marinade, chicken stock and herbs. Bring to boil then reduce to a simmer and cook for 2.5 hours or until meat is tender.

4. Discard the herbs. Strain the meat and vegetables, reserving the liquid, and put both aside.

5. In a small saucepan, gently heat the sugar until it begins to dissolve and caramelize. Add the vinegar and mix until sugar is completely dissolved. Heat gently for 1 minute then add the strained liquid that you set aside in step 4. Reduce liquid to one cup. Taste and season with salt and pepper. Add the parsley and the reserved meat and vegetables. The sauce should be very slightly sweet and tangy, but the flavours of the herbs and meat should dominate. Keep sauce warm.

6. Make pasta as directed in Basic Pasta . Roll out pasta sheets until 1-2 mm thick. Cut pasta sheets into 2.5 cm ribbons. Bring a pan of salted water to a boil, add the pasta and cook for about four minutes. Drain. Add the pasta back to pot in which it was cooked, place on low heat and add three quarters of the pasta sauce. Heat through. Place on serving dish and top with remainder of the sauce. Serve.

Keywords: Pasta, eGCI

( RG905 )