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Artisan Pappardelle with Wild Boar Ragù & Parmesan (gf. avail)

/ serving

Artisan Pappardelle with Wild Boar Ragù & Parmesan (gf. avail)

Known as an unofficial mascot of Tuscany, wild boar has the dubious honour of being both a local emblem and a local delicacy. The animals forage in local woodland, occasionally causing mischief in vineyards and even gardens, but Tuscans adore the rich, gamey flavour they lend to local dishes.

Our ragù follows the time-honoured Tuscan method of gently stewing the wild boar with red wine and plenty of tomatoes, which we serve with the traditional pasta, pappardelle, perfect for sopping up the beautiful sauce.

We top the ragù and pappardelle with Parmesan cheese, whose salty taste makes it the perfect pairing for the deep, rich flavours of this dish.

Photo by: @thehangryhuman

INGREDIENTS (allergens in bold): Fresh pappardelle (Wheat flour, Egg, Durum Wheat flour, Salt), Wild Boar marinated in Red Wine, Tomato Passata, Shallot, Extra Virgin Olive Oil, Salt, Carrot, Celery, Chicken Stock

Find recipe card here.

Coming soon...

Story

Known as an unofficial mascot of Tuscany, wild boar has the dubious honour of being both a local emblem and a local delicacy. The animals forage in local woodland, occasionally causing mischief in vineyards and even gardens, but Tuscans adore the rich, gamey flavour they lend to local dishes.

Our ragù follows the time-honoured Tuscan method of gently stewing the wild boar with red wine and plenty of tomatoes, which we serve with the traditional pasta, pappardelle, perfect for sopping up the beautiful sauce.

We top the ragù and pappardelle with Parmesan cheese, whose salty taste makes it the perfect pairing for the deep, rich flavours of this dish.

Photo by: @thehangryhuman

Ingredients

INGREDIENTS (allergens in bold): Fresh pappardelle (Wheat flour, Egg, Durum Wheat flour, Salt), Wild Boar marinated in Red Wine, Tomato Passata, Shallot, Extra Virgin Olive Oil, Salt, Carrot, Celery, Chicken Stock

Recipe Card

Find recipe card here.

Nutrition

Coming soon...