PAPPARDELLE WITH WILD BOAR RAGU (PAPPARDELLE AL RAGU DI CINGHIALE)
Steps:
- Heat the oil in a large saucepan over high heat. Season the meat with salt and pepper and add to the pan. Once the meat is browned, add the onions, carrots, celery, and garlic. Reduce the heat and cook until the moisture is gone. Add the tomato paste and flour. Add the red wine and herbs. Cover and cook for about 2 hours, stirring occasionally. The sauce is done when the meat is fork tender.
- Remove the meat from the sauce and set aside. Strain the sauce, blend, and return to the pan. Pull the meat apart and add back to the blended sauce.
- Serve over pasta.
WILD BOAR RAGù
In 2011, Jeff Gordinier wrote about Gradisca, in the West Village, where the owner Massimo Galeano wanted to serve the dishes of his Bolognese childhood. So he brought in his mother, Caterina Schenardi. This recipe is adapted from her and Daniele Boldrini, who grew up in Bologna. Ms. Schenardi is especially particular about the flour and egg in her tagliatelle, but here you can just use a store-bought version to go alongside, or use a noodle of your preference.
Provided by Jeff Gordinier
Categories dinner, one pot, pastas, main course
Time 3h30m
Yield 4 first-course servings
Number Of Ingredients 11
Steps:
- The night before making the ragù place the meat in a bowl with the rosemary, peppercorns, garlic and enough wine to cover. Cover and refrigerate overnight.
- Discard the rosemary and garlic. Drain the meat in a strainer set over a bowl, reserving the wine. In a Dutch oven over medium-high heat, heat the oil until shimmering, and add the carrot, celery and onion. Sauté until softened, 3 to 5 minutes.
- Add the meat and cook, stirring frequently, until all the liquid released by the meat has evaporated and the meat is browned, 10 to 15 minutes. Add the reserved wine and cook, stirring frequently, until the mixture is dry, 10 to 15 minutes. Add the tomatoes, breaking them up with a spoon. Add 1 cup water, reduce heat to very low, and cook, partly covered, at a low simmer for 1 hour.
- Add vegetable stock and continue to simmer, stirring occasionally, until the meat begins to break apart, 1 1/2 to 2 1/2 hours. Remove from heat and, using a whisk or spoon, break the meat into very fine shreds. Serve, if desired, over tagliatelle or other pasta.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 105 milligrams, Sugar 4 grams
PAPPARDELLE WITH WILD BOAR RAGU
Provided by Anne Burrell
Categories main-dish
Time 4h40m
Yield serves 4 as a main course or 8 as a first course
Number Of Ingredients 20
Steps:
- In a food processor, puree the garlic, carrots, celery and onions into a coarse paste. Reserve.
- Coat a large, wide pot with olive oil and bring to a high heat. Sprinkle the boar generously with salt and add to the hot pan. Cook the boar until it is VERY brown on all sides. Remove the boar from the pan and reserve.
- Ditch the excess oil in the pan. Add a few drops of new oil and add the pureed veggies to the pan. Season them with salt, and brown them until crud forms on the bottom of the pan. Scrape the crud off the bottom of the pan (don't let the crud burn- it adds A LOT of flavor).
- Return the browned boar to the pan and add the tomato paste and cocoa powder. Stir to combine and cook the tomato paste for 2 to 3 minutes, stirring frequently. Toss in the chopped juniper berries.
- Add the wine and stir to combine. Bring to a boil, reduce to a simmer and let the wine reduce by half.
- Add water to the pan so it covers the boar by about 1-inch. Toss in the bay leaves and thyme bundle. Taste the liquid and season with salt if needed (it will). Bring the liquid to a boil, reduce to a simmer and let cook for 3 hours, adding water as the liquid level reduces. Taste frequently and re-season as needed.
- During the last 30 minutes of cooking time, let the cooking liquid reduce and the sauce get thick.
- Also during the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the pappardelle. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned, it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the pappardelle and cook until al dente. Reserve 1/2 cup of the pasta cooking water.
- While the pasta is cooking, remove 1/2 of the ragu from the pot and reserve.
- Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce if needed to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a generous drizzle of the big fat finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or one big pasta bowl. Top with grated Parmigiano. Serve immediately.
- Wine Pairing Suggestion: Chianti
- Place the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and 1 to 2 tablespoons water.
- Using a fork, beat the eggs together with the olive oil, water (or more if needed) and salt. Using the fork, begin to incorporate the flour into the egg mixture, be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
- When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
- When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately, do not refrigerate.
- To roll the pasta: Cut off 1/3 of the pasta dough, reserve the rest and keep it covered.
- Squash the pasta with the heels of your hands to facilitate it going through the pasta roller. Dust with flour. Put the pasta through the roller set on number one. Roll the dough through 2 times, dusting it with flour if it feels sticky or tacky.
- Fold the pasta into thirds and put it through the machine on number one again.
- Change the setting on the pasta roller to number two and run the pasta through. Continue to roll the pasta through the machine, changing the setting each time to a larger number (this will make the opening on the pasta machine smaller). When you get to the desired thin-ness (I recommend number six), cut the pasta into 10-inch lengths. Flour the dough generously and stack them in a pile. Cover the stack with plastic or a clean tea towel and proceed rolling the rest of the pasta.
- When the pasta is all rolled, take 3 sheets of pasta and fold both ends of the pasta over each other until they meet in the middle.
- Using a sharp knife, cut the pasta rolls into 1-inch widths. Unroll the pasta "ribbons" and dust with semolina and reserve on sheet trays.
WILD BOAR RAGU BOLOGNESE
Steps:
- Gather the ingredients.
- Put the diced wild boar in a nonreactive bowl. Season with kosher salt and freshly ground pepper.
- Add the wine, half of the diced celery and carrot, the smashed garlic cloves, sage, rosemary, and bay leaves to the bowl.
- Reserve and refrigerate the remaining celery and carrot. Cover the bowl with plastic wrap and marinate the wild boar overnight.
- Use a slotted spoon to transfer the wild boar to paper towels to drain. Remove the garlic cloves and chop.
- Heat the olive oil in a heavy pot, then add the onion and reserved celery and carrot and garlic and sauté until softened, 5 minutes.
- Use a slotted spoon to transfer the carrots and celery in the marinade to the pot, and sauté another 5 minutes.
- Add the wild boar to the pot, and brown on all sides, then stir in the wine and herbs from the marinade.
- Increase the heat to high, and let the wine reduce 7 to 8 minutes, then stir in the tomato paste, crushed tomatoes, and red pepper flakes.
- Lower the heat, and simmer 1 1/2 to 2 hours, until the boar is tender. Taste for seasoning and add more salt and pepper if desired.
- Stir in the milk, and simmer the ragu another 30 minutes. Serve with a flat pasta like pappardelle and grated Parmesan.
Nutrition Facts : Calories 767 kcal, Carbohydrate 27 g, Cholesterol 108 mg, Fiber 6 g, Protein 33 g, SaturatedFat 14 g, Sodium 590 mg, Sugar 15 g, Fat 54 g, ServingSize 4 servings, UnsaturatedFat 0 g
More about "wild boar ragu mario batali food"
WILD BOAR RAGOUT: THE TUSCAN RECIPE - VILLA CAMPESTRI
From villacampestri.com
Estimated Reading Time 2 mins
WILD BOAR RAGù RECIPE | EPICURIOUS
From epicurious.com
4/5 (28)Servings 4-6
WHAT HAPPENED TO MARIO BATALI? WHAT IS HE DOING NOW?
From famous-chefs.com
JOE LYCETT'S WILD BOAR RAGù | JAMIE OLIVER RECIPES
From jamieoliver.com
MARIO BATALI'S RAGU BOLOGNESE RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
WILD BOAR RAGù - WIDE OPEN EATS
From wideopeneats.com
WILD BOAR RAGù WITH FRESH PASTA RECIPE - BBC FOOD
From bbc.co.uk
RECIPE OF THE MONTH: PAPPARDELLE WITH WILD BOAR RAGU
From mariobatalibymadeira.blogspot.com
TUSCAN WILD BOAR RAGU WITH PAPPARDELLE PASTA
From the-pasta-project.com
WILD BOAR RAGù - RECIPE - THE NEW YORK TIMES
From nytimes.com
Estimated Reading Time 1 min
ITALIAN RECIPES | RECIPE | FOOD NETWORK RECIPES, RAGU RECIPE, FOOD
From pinterest.ca
WILD BOAR RAGU BIANCO RECIPE, A TASTE OF TUSCANY
From twisttravelmag.com
RAGU ALL NONNA (MARIO BATALI) RECIPE - FOOD NEWS
From foodnewsnews.com
EMERIL'S WILD BOAR RAGU – BROKEN ARROW RANCH
From brokenarrowranch.com
PAPPARDELLE AL RAGù DI CINGHIALE (FRESH PASTA WITH WILD BOAR RAGù)
From stefangourmet.com
WILD BOAR RAGU - HOME COOKING - CHOWHOUND
From chowhound.com
MARIO BATALI PORK RAGU RECIPE - THERESCIPES.INFO
From therecipes.info
RAGU RECIPE, FOOD NETWORK RECIPES, RECIPES - PINTEREST
From pinterest.com
MAKE THIS AUTHENTIC TUSCAN WILD BOAR RAGU - THE ARTISAN FOOD …
From theartisanfoodcompany.com
WILD BOAR RAGU (180G SERVES TWO) - THE GOOD FOOD NETWORK
From thegoodfoodnetwork.com
WILD BOAR RAGù RECIPE - BBC FOOD
From bbc.co.uk
ITALIAN WILD BOAR RAGù - FROM TUSCANY TO ABRUZZO - GAME RECIPE
From london-unattached.com
WILD BOAR RAGù - EDIBLE DALLAS AND FORT WORTH
From edibledfw.com
BUTCHER'S RAGù WITH FUSILLI RECIPE - MARIO BATALI | FOOD & WINE
From foodandwine.com
WILD BOAR RAGU - MENU - PRESERVATION KITCHEN - BOTHELL
From yelp.ca
WILD BOAR RAGù - MONTEMAGGIORE
From montemaggiore.com
WILD BOAR RAGU WITH PAPPARDELLE | WILD BOAR COOKING RECIPES
From cfood.org
WILD BOAR RAGU ARCHIVES - ITALIAN FOOD
From cfood.org
WILD BOAR RAGU - GREATIST
From greatist.com
COOKING THE EPISODE: WILD BOAR RAGU FROM BOBBY AND GIADA IN ITALY
From parade.com
TASTETORONTO | FIGO'S BUCATINI WITH WILD BOAR RAGU
From tastetoronto.com
WHAT DO I DO WITH WILD BOAR...? - FOOD52
From food52.com
RAGU BOLOGNESE (MARIO BATALI) RECIPE - PINTEREST.COM
From pinterest.com
HAIRY BIKERS RECIPES: WILD BOAR RAGù RECIPE - FOOD NEWS
From foodnewsnews.com
WILD BOAR RAGU WITH PAPPARDELLE RECIPE - CHEF DENNIS
From askchefdennis.com
RAGU AL CINGHIALE - TRADITIONAL TUSCAN WILD BOAR PASTA DISH
From tuscantravel.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love