Wild Boar Ravioli with Mushrooms (Ravioli di Cinghiale con Funghi)

Meat that comes from a muscle that has done a lot work during the animal’s life is the most flavorful. Cheeks are one of the best examples. In this recipe, wild boar cheeks are first cooked sous vide and then … Continue reading Wild Boar Ravioli with Mushrooms (Ravioli di Cinghiale con Funghi)

Pasta with ‘White’ Wild Boar Ragù (Pappardelle al Ragù Bianco di Cinghiale)

In Italy many recipes have a “rosso” version (with tomatoes) and a “bianco” version (without tomatoes). For instance, a “pizza bianca” means a pizza without tomatoes. This also goes for pasta sauces, amatriciana is usually rossa, but amatriciana bianca also … Continue reading Pasta with ‘White’ Wild Boar Ragù (Pappardelle al Ragù Bianco di Cinghiale)

Pappardelle al Ragù di Cinghiale (Fresh Pasta with Wild Boar Ragù)

It is hunting season, which means that game like wild boar and venison are on the menu. A classic recipe from Tuscany is pappardelle al ragù di cinghiale, fresh wide ribbon pasta with a sauce of wild boar stewed in tomatoes. The sturdy pasta and the sturdy ragù go very well together and perfect for this time of year. Continue reading “Pappardelle al Ragù di Cinghiale (Fresh Pasta with Wild Boar Ragù)”