Double pappardelle with wild boar ragù, pecorino fondue, and porcini mushrooms

Chef

Preparation	4h
Difficulty	Medium
Game	Boar
Calories	900
Activity	M 80’ F 112’
People	4
Wine pairing	Cesanese del Piglio DOCG

Ingredients

For the ragù
800 gr wild boar meat
100 gr carrots
150 gr onions
100 gr celery
40 gr extra virgin olive oil
18 gr salt
1 l vegetable broth
250 ml red wine

For the pasta
400 gr semolina
100 gr all-purpose flour (type 00)
230 gr egg yolk
2 eggs

For the cocoa pasta
400 gr all-purpose flour (type 00)
100 gr semolina
20 gr bitter cocoa
230 gr egg yolk
2 eggs

For the pecorino fondue
250 gr cream
200 gr pecorino cheese

For the blue sheep cheese fondue
100 gr blue sheep cheese
180 gr cream
200 gr porcini mushrooms
20 gr extra virgin olive oil
5 gr salt
3 garlic cloves

Kcal 900*

*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.

Preparation

Mince the wild boar meat and brown it in a pot. Add the vegetables, finely diced (about 4 mm), and cook for about 10 minutes. Add salt and red wine, and let it evaporate. Add the broth, lower the heat, and cook for about 3 hours. If the ragù dries out too much during cooking, you can add a few ladles of vegetable broth. Once the ragù is ready, let it cool and place it in a piping bag.
Prepare the yellow pasta and the cocoa pasta by combining all the ingredients until you get two smooth and homogeneous dough balls. Let them rest for about an hour in the refrigerator.
Roll out the yellow and cocoa pasta until you get thin sheets about 30 cm long. Take the yellow sheet, which will be the base for your filling, and pipe the wild boar ragù along the entire length of the sheet. Sprinkle water on the edges of the pasta and place the cocoa sheet on top to seal everything. Trim the excess with a pastry wheel and roll the double-filled pappardella on itself. If needed, you can seal the last edge of the pasta with a drop of water.
Melt the cream and pecorino cheese in a double boiler until everything is combined to create a smooth and silky fondue.
Sauté the sliced porcini mushrooms in some oil with garlic.
Cook the pasta in plenty of salted water, then drain it in oil or butter.
Place the pecorino fondue at the base of the plate, lay the double pappardella on top, and finish the dish with the sautéed porcini mushrooms.

Double pappardelle with wild boar ragù, pecorino fondue, and porcini mushrooms

Ingredients

Preparation

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