Story
Although a sighting of one in the 21st century England is rare, it is likely that wild boar have been numerous since the Early Pleistocene time, roughly 5,000 years ago, and are native to Eurasia, among other regions. Eating wild boar dates back to Ancient Rome, where hunting and preparing this animal became a rite of passage for young males.
The animal and its succulent gamey meat are ubiquitous in the central region of Toscana where tradition pairs pici – a thicker, chewy variant of spaghetti –with the famed ragù al cinghiale (wild boar ragù). And whilst we’ve forgone tradition in this case, the result is quite exquisite. We top our wild boar tortelloni with a beautiful, rosemary-infused butter, which complements the rich, game flavour of the boar. A sprinkling of pangrattato (breadcrumbs) adds crunch and texture, whilst salty Parmigiano Reggiano completes this decadent dish.
Ingredients
Allergens in Bold and Underlined:
|
Item |
Weight* |
Ingredients |
|
Wild Boar Tortelloni |
200g |
Pasta (56%): Wheat Flour, Free Range Egg, Chestnut Flour, Water, Salt; Filling (44%): Wild Boar (Genuinely Wild; Shot may remain) (53%), Carrots, Celery, Onions, Italian Grated Cheese (Milk, Salt, Rennet), Egg, Red Wine (Sulphites), Olive Oil, Unsalted Butter (Milk) Rosemary, Salt. Using Wild Boar from the E.U. |
|
Rosemary Butter |
25g |
Butter (Milk) (87%), Rosemary (10%), Salt, Black Pepper |
|
Pangrattato |
5g |
Breadcrumbs (Wheat Flour, Water, Yeast, Salt), Olive Oil, Salt, Black Pepper |
|
Parmigiano Reggiano |
8g |
Milk, Salt, Rennet |
*Go Grande portions are 30% larger
Recipe Card
Please find the recipe card in our menu brochure which can be found here
Nutrition
|
Nutrition (Dish) |
Per 100g |
|
Energy |
884kJ |
|
Calories |
212kCal |
|
Fat |
6.6g |
|
Of which saturates |
2.5g |
|
Carbohydrates |
25.7g |
|
Of which sugars |
2.0g |
|
Protein |
11.8g |
|
Salt |
0.6g |