Maltagliati al Sugo di Cinghiale All’aretina

Wild Boar Maltagliati in the Arezzo Style

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Preparation info

  • Difficulty

    Medium

  • Serves

    6

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Tuscany can stake a claim to just two different pasta shapes: pappardelle and maltagliati. Neighbouring Emilia Romagna is the most important region in the entire country when it comes to fresh pasta and its traditions, notably tagliatelle, ravioli and tortellini. In a gesture of typical Tuscan defiance, making pasta that is so obviously big and substantial, devoid of unnecessary ornament and, in the case of the maltagliati, cut roughly into rectangles, is testament to the ongoing feuding between the two areas. When it comes to food, Tuscany has to make a point of showing off. Cinghiale (wild boar) is one of the most iconic of all the Tuscan specialities, and has a wonderful flavour.

Ingredients

  • 60 ml/4 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 115 g/4 oz prosciutto crudo, coarsely chopped
  • 450 g/1 lb wild boar stewing meat, cubed
  • 300 ml/½ pint/1 ¼ cups full-bodied red wine
  • 75 ml/5 tbsp tomato paste diluted with 90 ml/6 tbsp hot game or beef stock
  • 275 g/10 oz canned tomatoes, strained
  • large pinch of fennel seeds
  • small pinch of ground cumin or cumin seed
  • 450 g/1 lb maltagliati
  • sea salt and ground black pepper
  • freshly grated Parmesan cheese, to serve (optional)

Method

  1. Put the olive oil in a pan and fry the vegetables and prosciutto gently for 5 minutes, or until the onion is translucent.
  2. Add the cubes of boar. Cook until browned all over, then pour over the wine and add seasoning. Cover and simmer for 1 hour.

  3. Add half the diluted tomato paste and half the strained canned tomatoes to the meat and vegetable mixture. Cook for 1 hour more.

  4. Add the remaining tomato paste and tomatoes. When the meat is falling apart, stir in the fennel seeds and cumin. Cover and simmer for a further 1 hour. Adjust the seasoning to taste as necessary.

  5. Bring a large pan of salted water to the boil, add the maltagliati, stir and then return to the boil. Cook the pasta according to the packet instructions, until it is al dente. Drain and return it to the pan.
  6. Add the wild boar sauce to the pasta. Mix it through gently and transfer to a serving platter or individual plates to serve. Offer Parmesan cheese separately.