PARTNERS
Wild Boar Fazzoletto
Ingredients
G 600 wild boar shoulder
N 2 onions
N 4 cloves garlic
G 500 ripe tomatoes
mL 150 red wine
mL 300 boar or chicken stock
G 140 “00” flour
G 15 superfine semolina
N 2 egg yolks
N 1 whole egg
N 2 tbsp chives
G 150 Parmesan cheese
Mint to taste
Extra virgin olive oil to taste
Preparation
- Brown the meat in a hot pan to caramelize the meat. Remove the meat from the pan when you have a golden brown color. Slice the onion and the garlic, cook them in the same pan with a little oil. When the onions are softened, cut the tomatoes in half and add them in the pan. Cook until charred.
- Add the wine and stock, return the meat to the liquid and braise at 120 °C (248 °F) for 8 h. Remove the cooked meat and vegetables from the liquid and shred the meat. Reduce the liquid by half to concentrate the flavor. Add the meat and vegetables back to the reduced liquid.
- Sift the flour and semolina (15 g) onto a clean, dry bench top. Mix the eggs and pour them into the center of the well, then slowly incorporate the flour into the egg mixture, until you have a ball of dough. Cover it with cling film and rest for 10’.
- Roll out the pasta with a rolling pin, then pass it through your pasta machine and repeat the operation until obtaining a 3mm fillo dough. Cut the pasta into 20 cm sheets and layer one on top of the other, dusting with semolina between each sheet.
- In salted boiling water, cook the fresh pasta “al dente”. Add the pasta to the ragù and toss in the pan for 1’ to thicken the sauce. Add oil, chopped mint and Parmesan. Serve with extra Parmesan, salt, pepper and chopped chives.
Other
ChefDariush Lolaiy
Wine CouplingChianti Classico DOCG
Other Info Kcal 440* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg. A favorite rustic, filling dish this sticky sauce carries the full flavor of wild boar, and the wide sheets of pasta soak it all up.
