Pappardelle al Cinghiale

Name: Pappardelle al Cinghiale (Pappardelle with Elsa’s Wild Boar Ragù)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 small handful (about ¼ cup) flat-leaf parsley leaves, very finely chopped; salt flakes; 2 white onions, sliced; 500 g wild boar shoulder meat, cut into 3 cm cubes; 6 juniper berries; 2½ tablespoons grappa; 50 ml grapeseed oil; 3 cups (750 ml) red wine, as needed to cover; 2 fresh bay leaves; 60 g Grana Padano, freshly grated; fine semolina, for dusting; 100 g unsalted butter; 500 g Fresh Pasta Dough, passed through the pasta machine 4 times; 1 cup (250 ml) Chicken Stock

Pappardelle with Elsa’s Wild Boar Ragù

Preparation info

Serves
6

Difficulty
Complex

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

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 extending the season, and hunters can take as many boars as they want. My parents’ best friends, Elsa and her husband, Tulio, have a hunting lodge in the mountains and Tulio is a keen hunter. Ever since I was young we visited them there and looked forward to Elsa’s pasta or polenta with wild boar. The boar