Pappardelle al Cinghiale from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
Wild boars are now regarded as pests in the woods of Lombardy because they have such large litters. To counter this, the government encourages hunting by extend
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Cooking tools:
- Rolling pin
- Dutch oven
- Grater
- Chef's knife
- Cutting board
- Stove
- Pot
- Skillet
- Wooden spoon
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Tongs
- Ladle
- Saucepan
- Plate
Ingredients
- 2 white onions, sliced
- 500 g wild boar shoulder meat, cut into 3 cm cubes
- 2½ tablespoons grappa
- 6 juniper berries
- 2 fresh bay leaves
- salt flakes
- 3 cups (750 ml) red wine, as needed to cover
- 1 cup (250 ml) Chicken Stock
- 50 ml grapeseed oil
- fine semolina, for dusting
- 500 g Fresh Pasta Dough, passed through the pasta machine 4 times
- 60 g Grana Padano, freshly grated
- 100 g unsalted butter
- 1 small handful (about ¼ cup) flat-leaf parsley leaves, very finely chopped
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