Known as the unofficial mascot of Tuscany, wild boar, or cinghiale as it’s 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” – until rich and luxuriant.
This sauce pairs perfectly with our fresh pappardelle. Like this ragù, pappardelle also originate in Tuscany and are one of the thickest flat pastas, perfect for sopping up meat sauces. The word “pappardelle” comes from the verb pappare, meaning to “gobble up”, which is exactly what people eating this pasta do.
Note: Keep chilled and consume or freeze on the day of delivery or the day after delivery.
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
- Cook the pasta in the boiling water for 2-3 minutes. Stir regularly to prevent sticking.
- Whilst the pasta cooks, put the sauce in a pan and add 2tbsp (30ml) of the boiling pasta cooking water. Take care to ensure you squeeze all the sauce from the pouch. Gently heat until steaming and then turn off the heat.
- Lift the pasta out of the water and transfer to the sauce. Toss gently to coat.
- Sprinkle over the Italian cheese. Serve immediately. Buon appetito!
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semola, WHEAT Flour, EGG, Water, Rice Flour
Tomatoes, Pork (Origin: UK) (17%), Wild Boar (Origin: Spain) (12%), Water, Onion, CELERY, Carrot, Red Wine (SULPHITES), Salt, Extra Virgin Olive Oil, Garlic, Sugar, Chicken Stock (contains CELERY Seeds), Black Pepper, Bay Leaves
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
Calories per serving: 744kcal
Following nutritional information is per 100g:
- Energy 870kJ
- Calories 208kcal
- Fat 5.8g
- Of which saturates 1.8g
- Carbohydrates 27.6g
- Of which sugars 2.4g
- Protein 10.0g
- Salt 0.4g