The Easter Recipe

Tagliatelle with boar meatballs, oil preserved artichokes, lemon zest and shavings of pecorino di Pienza.

This dish created by Lucia and Claudiu pairs perfectly with our Chianti Classico Riserva Gherardino.

Ingredients for 4 serves

500 g boar meat (already minced if possible)

2 eggs + 1 yolk

200 g bread crumbs

50 g di grated hard cheese

1 bunch of parsley finely chopped

2 cloves of garlic

100 g butter

1 glass of white wine

1 jar of Vignamaggio artichokes in oil



400 g Tagliatelle

2 lemons

Pecorino di Pienza


Start preparing the meatballs by placing the meat, eggs, bread crumbs and cheese into a bowl. Mix well and add the finely chopped parsley and garlic.

Fold the mixture with a spatula, incorporating as much air as possible. Add salt and pepper to taste.

When the mixture is ready, start forming little balls, portioning out each with a teaspoon. They should be no larger than a walnut.

Melt the butter in a pan, add the meatballs and sauté them in the butter until golden brown.

Simmer the meatballs in white wine for about 20 minutes. Add the artichokes in oil and stir for a few minutes to amalgamate all the flavours.

The liquid should not reduce too much because it will be stirred into the pasta.

Remove the meatballs and set aside.

Boil the taglietelle for about 3-4 minutes and when they are ready, add them to the sauce in the pan the meatballs were prepared in. Stir for no more than 2 minutes, adding a half a glass of water if necessary.

When ready, serve the pasta with the meatballs and a sprinkling of parsley, lemon zest and the shaved pecorino di Pienza.