Pappardelle al Chingiale

August 17, 2017

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.

• 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