Wild boar fettuccine

Name: Wild boar fettuccine
Yield: Serves 6-8
Cuisine: Italian
Ingredients: pinch of rosemary and thyme, chopped; 2 tbsps of chopped flat leaf parsley; 500 g wild boar neck or shoulder, chopped into large cubes; water to cover; 3 whole eggs; semolina flour; 1 tsp salt; 1 bay leaf; olive oil; 50 g pancetta, diced; 1 onion, finely chopped; 1 carrot, finely chopped; 2 garlic cloves; 1 celery stick, finely chopped; 300 ml red wine; 2 strips orange rind; 1 tsp tomato purée; 300 g 00 pasta flour; grated Parmesan

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

I love a pasta dish, it’s always my favourite: pappardelle or tagliatelle with a meat sauce. It feels like a proper warming winter dish. It needs to be finished with some incredible Parmesan on top. Boar is one of those game meats used everywhere in the north of Italy, but not so much in the UK – something we need to do.

Ingredients

olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 cele

Europe
United Kingdom
Italy
Winter
Pasta

Method

For the wild boar, preheat the oven to 150°C/300°F/gas mark 2. Heat 3 tablespoons of olive oil in an ovenproof, heavy-based pan or casserole set over a low-to-medium heat. Add the onion, carrot, celery, garlic and bay leaf. When the vegetables have softened (without colour) add the pan