Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pappardelle with Wild Boar Ragù: Robust Flavours from Sicily
Dive into these Sicilian-style pappardelle with wild boar ragù—a rich, comforting pasta dish that's perfect for the heart of autumn.
📖 What is it
Dive into these Sicilian-style pappardelle with wild boar ragù—a rich, comforting pasta dish that's perfect for the heart of autumn.
🛒 Ingredients
▸ For the pappardelle
- ✓ 400g Sicilian durum wheat flour
- ✓ 4 fresh eggs
- ✓ durum wheat semolina, for dusting the board
▸ For the marinade
- ✓ 500g wild boar shoulder or rump
- ✓ 1 carrot
- ✓ 1 onion
- ✓ a bunch of parsley
- ✓ 2 sprigs of rosemary
- ✓ 7-8 juniper berries
- ✓ 2 cloves
- ✓ a few sage leaves
- ✓ 750ml Sicilian red wine (Nero d’Avola)
▸ For the ragù
- ✓ extra virgin olive oil from the Monti Iblei, as needed
- ✓ 1 carrot
- ✓ 1 celery stalk
- ✓ 1 red onion from Giarratana
- ✓ 1 garlic clove
- ✓ 1 sprig of rosemary
- ✓ 100ml red wine
- ✓ 1 litre Sicilian tomato passata
- ✓ salt and freshly ground black pepper, to taste
- ✓ freshly chopped parsley, to finish
📊 Nutritional Information
Picture yourself surrounded by the fragrant herbs of the Mediterranean maquis as you prepare these pappardelle with wild boar ragù, a dish that captures the very essence of authentic Sicily. The bold taste of the meat, combined with fresh herbs and local red wine, takes you on a sensory journey through rustic landscapes and time-honoured culinary traditions.
👨🍳 Preparation
- 1
Cut the wild boar into bite-sized pieces and marinate in a bowl with the red wine, vegetables, herbs and spices for at least 8 hours in the fridge.
- 2
After marinating, drain the meat, rinse it briefly, and pat dry with kitchen towel.
- 3
Prepare a soffritto by gently frying carrot, celery, onion, garlic and rosemary in a saucepan with a drizzle of olive oil.
- 4
Add the boar pieces and brown over a fairly high heat for a few minutes.
- 5
Pour in the red wine and let the alcohol evaporate.
- 6
Stir in the tomato passata, a glass of water, salt and pepper. Cover and let simmer very gently for about 3 hours, stirring now and then.
- 7
Meanwhile, make the pappardelle dough by mixing the flour and eggs to a smooth, elastic consistency.
- 8
Leave it to rest for half an hour, then roll out thinly and cut into wide ribbons.
- 9
Cook the pasta in plenty of salted boiling water until just tender, drain, and toss with the hot ragù.
- 10
Serve the pappardelle piping hot, sprinkled with chopped parsley and a pinch of grated Sicilian pecorino.
💡 Tips and Variations
- •
For an even richer ragù, stir in a handful of rehydrated dried porcini mushrooms for a lovely earthy depth.
- •
Hand-rolled egg pasta made from local durum wheat flour gives the pappardelle the perfect thickness and texture to hold onto the sauce beautifully.
- •
The star of the show is the wild boar meat itself, with its intense, slightly gamey flavour that lends the dish real character.
- •
If you prefer a lighter option, swap the boar for a mix of wild mushrooms—ideal for a vegetarian but still full-flavoured twist.
- •
To boost umami, add a teaspoon of tomato purée during the ragù’s cooking to heighten the sweet and fruity notes of the sauce.
- •
For a vegan alternative, use wholemeal tagliatelle without eggs and replace the ragù with a rich medley of sautéed Mediterranean vegetables and herbs.
- •
The secret to this dish lies in slow, gentle cooking – it tenderises the meat and lets the spices meld harmoniously.
📦 Storage
- • Store the ragù in an airtight container in the fridge, best eaten within two days to enjoy the full depth of flavour.
- • Divide into single portions and freeze for up to a month, preserving the original taste and texture.
- • Fresh pappardelle last a day in the fridge when wrapped in a clean tea towel or stored in a well-ventilated container, or freeze them raw on a tray before transferring to freezer bags.
🍷 Pairing
This robust dish pairs wonderfully with Nero d’Avola, a full-bodied Sicilian red that complements its bold character. If you fancy something a touch softer and fruitier, a Cerasuolo di Vittoria offers a lovely balance. Alternatively, a classic Chianti, with its earthy and spicy notes, brings authenticity and harmony to the ragù.
Give these Sicilian pappardelle with wild boar ragù a go at home—you'll find the slow-cooked sauce and fresh pasta a wonderful comfort that’s perfect for sharing. It really is one of those dishes that brings everyone to the table, sparking stories and smiles. So, roll up your sleeves, gather your loved ones, and let the flavours of Sicily fill your kitchen and your hearts.
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