Pappardelle al cinghiale recipe

January 25, 2013 / Food & Wine
Campiglia Marittima, Tuscany

Note from the ed. – The pappardelle al cinghiale by Sig.ra Anna Maria (below) are hands down the best I have ever had. And that alone makes this memory one I will not easily forget…
What made the experience poignant however was finding out that she continues to receive her and her late husband’s share of each hunt from the members of his squadra (a very formal/codified team of local wild boar hunters). Now, I’m sure a Jungian psychologist or an anthropologist would have a field day over this, or maybe it’s only just kindness. Yet there seems to be something pretty elemental at work about a group of 30 men on their way back from their hunt who stop by to honor the memory and the widow(s) of their deceased friend(s)/hunting-partner(s) by dividing and sharing its bounty.
If it strikes us as something special, just imagine what the dish might mean to her and them.
Many thanks to Pat and Anna Maria for making this happen.

IMG_20121125_121519The cinghiale or wild boar hunting season runs from November 1st through the end of January. Favorite traditional recipes handed down through the generations grace the tables in the Tuscan villages and also feature in the Autumn Festival celebrations. In Campiglia Marittima the local committee to promote the village (Ente Valorizzazione Campiglia) recently hosted a series of traditional meals and events to delight visitors as well as old time locals. An all time favorite has to be pappardelle al cinghiale. Anna Maria Furiosi, one of the local women and experienced teacher keeping these culinary traditions alive has shared her recipe and prepared the dish for our tasting!

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Ingredients: 4-6 persons
100 grams of minced pork
100 grams minced beef
400/500 grams lean wild boar meat
Garlic, rosemary, salt and pepper.
Extra virgin olive oil
About 4 tablespoons of tomato concentrate
¼ litre/quart good red Tuscan wine
1 teaspoon sugar
Vinegar
80/90 grams of fresh egg Pappardelle per person.
Grated Parmigiano

Cut the wild boar into small pieces. Wash the meat in water and vinegar. Put the rinsed meat in a non-stick pan and leave it on a low fire until the water drains from the meat , removing the water regularly. When the meat has changed color and is dry remove from fire. Cut the meat in small pieces and put aside. Generously cover the bottom of a pan with the olive oil- add a clove of garlic cut fine. Take a couple of springs of rosemary bound with thread and sauté it in the oil and garlic for 5 minutes. Add the minced pork and minced beef, salt and pepper and cook for 10/15 minutes on a moderate flame. Slowly sprinkle the glass of red wine, cover the pan and continue cooking on a slow fire for another 15/20 minutes. Meanwhile prepare the concentrate tomato in a large cup by adding hot water and the teaspoon of sugar. Add it to the meat and continue cooking for 25/30 minutes. –slowly add the remaining red wine and cook for another 30/40 minutes.

Now boil the pappardelle in a large pot with abundant boiling water for about 5/6 MINUTES. Drain and slowly add athe suace with a fork layer by layer adding some grated parmigiano and decorating with small sprigs of rosemary.
Buon Appetito!

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Italian notebook 009

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Pat Carney

by Pat Carney

Pat Carney-Ceccarelli (www.campigliaworkshop.com) happily divides her time between Campiglia Marittima and Cambridge, UK.

14 Responses to “Pappardelle al cinghiale recipe”

  1. Ginny Siggia

    I had cinghiale for the first time in Rome in 2010. It was wondrously prepared. However, a “note to self”: cinghiale in the same meal as the (also delicious) lagostino risotto primo, is way too much heavy food! Of course, telling people I ate boar was a good segue into stories about Italy in general. It ranks up there with truffles; definitely an adventure.

    Reply
  2. Pat Carney

    whoops, many thanks GB , correction: Anna Maria’s Father, not husband- but the kindness and solidarity remain…

    Reply
  3. Victoria

    OH,yum! In the past, I shunned wild boar meat (as I don’t eat a lot of red meat in general), but on this last trip, at a wine tasting (there’s a photo in my Black Rooster post from Tues.) they served us each a tray of meats and cheeses with the chianti…OMG! They raise their own boar and so everything was delectable…in this cold and dreary weather, this looks fantastico! Grazie!

    Reply
  4. My mouth is watering to look at those pictures and to remember pappardelle of years past. And, what a story! Definitely, another world. Thanks.

    Reply
  5. The recipe for pappardelle al cinghiale looks delicious, and I’d love to try it. But what on earth does “grams” mean in a recipe? I don’t know of any Americans who use that measurement when cooking. It’s meaningless to me.

    Reply
  6. giovanna

    This dish looks wonderful. But can I used regular pork instead of the boar? Don’t know where I would find wild boar.
    It reminds me of a dish I had when visiting my cousins.
    Donkey with polenta. Friends cannot believe I ate that.It was fantastic.
    Cannot find donkey here either. LOL

    Reply
  7. Joan Fenendael

    I looked up grams and ounces. 100 grams is 3 1/2 ounces, and 400/500 grams is more or less a pound so I plan to use 1/4 lb each ground pork and beef and 1 lb lean pork. However, after cooking the boar meat (pork), cut into small pieces and putting aside, what do you do with it? The recipe never addresses this.

    Reply
  8. Pat Carney Ceccarelli
    Pat Carney Ceccarelli

    Hi Judith, sorry about the grams but thank you Joan for putting it right!!

    Reply
  9. You are welcome. Pappardelle is one of my favorite types of pasta and cinghiale pasta was the first meal I ate in Orvieto, Italy, ten years ago.

    Reply

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