Wild boar fettuccine

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

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

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

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Angela Hartnett MBE

No reviews for this recipe

The licensor does not allow printing of this title