Tuscan countryside on a plate — wide, silky pappardelle tangled in a slow-simmered ragù of wild boar.
Pappardelle al Cinghiale is the definitive dish of the Tuscan hinterland — the Maremma, Chianti, and the hills of Siena, where wild boar has roamed the oak forests since Etruscan times. The wide pappardelle are the perfect canvas for a ragù that simmers for hours with red wine, tomatoes, rosemary, and juniper.
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.