A spring recipe that is rich and comforting, for those sunny but cool days typical of these weeks. The recipe for pappardelle with wild boar ragout and artichokes is perfect in combination with our Chianti Classico Gran Selezione Monna Lisa.
Ingredients for the pappardelle dough
400 g ancient grain flour
4 eggs
3 g salt
Ingredients for the boar and artichoke ragù:
500 g minced boar meat
1 clove of garlic
3 artichokes, cleaned and sliced
Herbs (rosemary, sage, parsley) + herbs to marinate the meat the night before
Extra virgin olive oil
100 g butter
1 glass of red wine
Method:
The night before, marinate the meat in a bowl in the wine and herbs and cover the bowl with cling wrap.
The next day, start by preparing the dough for the pappardelle. Mix the flour, eggs and salt until a smooth, even dough is obtained.
Leave the dough to rest for half an hour and then prepare the pappardelle sheets: roll out the dough, dust with flour and cut into 2 cm-wide strips of pappardelle.
Lay the pappardelle to rest on a floured surface, making sure they don’t stick together.
Now prepare the ragù. In a pan, brown the garlic in the butter, a drizzle of oil and the herbs.
Add the meat that you left overnight to marinate, brown it well, add the red wine and simmer. Slice the artichokes, previously cleaned and the hairs removed. Add them to the meat and cook on a low heat for an hour. When the ragù is ready, bring salted water to the boil and cook the pasta for 7 minutes.
Drain the pasta and add it to the pan with the meat. Mix well and serve.
