Story
In this week's limited edition dish, we serve freshly made gluten free pasta. Regardless of whether you are able to consume gluten, this is pasta eccezionale, made in the artisan tradition and carefully cut into beautiful pieces of casarecce.
Known as the unofficial mascot of Tuscany, wild boar or cinghiale as its known in the vernacular, has the dubious honour of being both a local emblem and a local delicacy. It might then come as a surprise that despite the rather conflicting status of this animal – eaten and revered in equal measure – that it features as a statue in Florence. Known locally as Il Porcellino, it’s said to be good luck to touch the nose of this bronze beast! Indeed, we certainly touched his nose during the last visit we made to Florence. The animals forage in local woodlands – mainly concentrated around the coastal area of Maremma – 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, juniper berries and plenty of tomatoes – a dish known locally as cinghiale in umido – which we serve with fresh, gluten free pappardelle, whose long, thick shape is perfect for sopping up this beautiful sauce. We top the ragù and pappardelle with the equally reputable, and by now wholly familiar, Parmigiano Reggiano cheese. Its salty taste and unique texture make it the perfect pairing for the deep, rich flavours of this dish.
Ingredients
Allergens in bold and underlined:
|
Item |
Weight* |
Ingredients |
|
Gluten-Free Pappardelle |
165g |
Flour Blend (White Rice, Brown Rice, Potato, Tapioca, Buckwheat, Maize, Quinoa), Xanthan Gum, Water, Olive Oil, Salt, Turmeric, Sunflower Lecythin |
|
Wild Boar Ragù |
160g |
Wild Boar Shoulder (23%), Pork Shoulder (23%), Chicken Stock (contains Celery seeds), Onion, Red Wine (Sulphites), Celery, Carrot, Olive Oil, Tomato Puree, Garlic, Salt, Black Pepper, Juniper Berries, Bay Leaf, Thyme |
|
Parmigiano Reggiano |
8g |
Milk, Salt, Rennet |
*Go Grande portions are 30% larger
Menu Card
Please find the recipe card for this dish here
Nutrition
|
Nutrition (Dish) |
Per 100g |
|
Energy |
973kJ |
|
Calories |
208kCal |
|
Fat |
6.2g |
|
Of which saturates |
1.9g |
|
Carbohydrates |
25.1g |
|
Of which sugars |
1.3g |
|
Protein |
11.6g |
|
Salt |
0.7g |