Main Dishes

Pappardelle al Chingiale

1

Creating this recipe for people is an experience I cherish. This dish is found typically in Sienna, (Tuscany) - but I learned how to create this from chefs I knew in Umbria. Working with Boar reminds me of enjoying wine, cooking, and one of the best parties of my life - I still think about it every day. Sagrentino Umbro is the wine that I savor when sharing this dish.

4
• 1 lb pappardelle
• 1.5 lb of ground boar
• 1/2 white onion chopped
• 3 cloves of garlic crushed
• 2 ounces of butter
• 4 ounces of prosciutto diced
• 8 ounces of cream
• 1 tblspn cracked black pepper
• 2 sprigs of rosemary
• 3/4 cup sliced button mushrooms
• 4 oz crushed tomatoes
• 1 oz parsley
• 1 cup red wine
• 4 oz of liquid pork stock
•Begin by bringing a pot of salted water to boil, add a pinch of salt to the water • In the skillet, on medium heat, add garlic, onion, prosciutto and olive oil. Sautee for 4 minutes • After sauteeing, add the red wine to deglaze the ingredients. This will take a couple minutes • Now, add the rosemary and cracked black pepper and stir. • Add the crushed tomato, mushroom and cream. • Add the pork stock • Add the grounded boar and stir. • Now, add the pasta, remove directly from the pot of water and toss • Plate and sprinkle with romano and parsley • Add a sprig of rosemary to garnish
Nutritions

Calories
743

Sodium
419mg
17% DV

Fat
50g
78% DV

Protein
43g
86% DV

Carbs
14g
4% DV

Fiber
5g
21% DV
Meat:
40 oz Chicken Drumsticks and Tights
Sauce:
1/2 cup Honey
1/2 cup Low-sodium Soy Sauce
1/2 cup Ketchup
1 tsp Dry Parsley
1 tsp Oregano
1 tsp Granulated Garlic
2 people
  • Preheat the oven to 425 °F (200 °C).
  • Season your meat well with salt, pepper and Cayenne pepper. Place the meat in the pot.
  • In one bowl mix all ingredients for the...

See the full directions on my site
Nutritions

Calories
9238

Sodium
14mg
0% DV

Fat
866g
1332% DV

Protein
10g
21% DV

Carbs
13g
4% DV

Fiber
10g
42% DV