Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pappardelle with Wild Boar Ragù: A Robust Sicilian Feast
Experience the rich flavours of Sicily with these wild boar pappardelle — a hearty, comforting pasta dish perfect for cosy autumn evenings.
🛒 Ingredients
▸ For the pappardelle
- ✓ 400g Sicilian durum wheat flour
- ✓ 4 fresh eggs
- ✓ Durum wheat semolina for dusting the work surface, as needed
▸ For the marinade
- ✓ 500g wild boar shoulder
- ✓ 1 carrot
- ✓ 1 onion
- ✓ A small bunch of flat-leaf 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 region, as needed
- ✓ 1 carrot
- ✓ 1 celery stick
- ✓ 1 Giarratana red onion
- ✓ 1 clove of garlic
- ✓ 1 sprig of rosemary
- ✓ 100ml red wine
- ✓ 1 litre Siccagno tomato passata
- ✓ Salt and freshly cracked black pepper, to taste
- ✓ Freshly chopped parsley, to finish
📊 Nutritional Information
If you’re after a dish brimming with bold character and the earthy scents of the forest, these Sicilian-style wild boar pappardelle are just the ticket. Rustic and full-bodied, they’ll win over anyone who loves deep, authentic flavours.
👨🍳 Preparation
- 1
Cut the wild boar into bite-sized chunks and place in a bowl with the wine, vegetables, herbs and spices. Leave to marinate for at least 8 hours in the fridge.
- 2
After marinating, drain the meat, rinse it lightly and pat dry with kitchen paper.
- 3
In a large pan, gently sweat the carrot, celery, onion, garlic and rosemary in a drizzle of olive oil until softened.
- 4
Add the meat and brown it over a lively heat for a few minutes.
- 5
Pour in the red wine, letting the alcohol evaporate.
- 6
Stir in the tomato passata, a glass of water, season with salt and pepper, then cover and simmer very gently for about three hours, stirring occasionally.
- 7
While the ragù is cooking, make your pappardelle: mix the flour with the eggs to form a smooth, elastic dough.
- 8
Leave to rest for half an hour, then roll out thinly and cut into wide ribbons.
- 9
Cook the pasta in plenty of boiling salted water until just tender, drain well and toss with the piping hot ragù.
- 10
Serve immediately, scattering over chopped parsley and a sprinkle of Sicilian pecorino cheese.
💡 Tips and Variations
For a deeper, more intense flavour, add a teaspoon of tomato paste or a handful of black olives from Chiaramonte. For a richer texture, stir a knob of butter through the pasta just before serving.
📦 Storage
- • Keep the ragù chilled and use within two days.
- • You can freeze it in portions for up to a month.
- • Fresh pappardelle can be stored in the fridge for a day or frozen raw.
- • Reheat gently over a low heat, adding a splash of pasta water if needed to loosen the sauce.
🍷 Pairing
Serve with a glass of Nero d’Avola or a full-bodied Cerasuolo di Vittoria — both perfectly complement the earthy wild boar.
Give this wild boar pappardelle a go — it’s a wonderful way to bring a touch of Sicilian charm and autumnal warmth to your table. Whether it’s a weekend treat or a special dinner, I promise it’s a dish that will bring everyone together. Do share with your loved ones and enjoy the cosy comfort of good food and great company.
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