Fresh Pipes with Boar Ragu: Fusi con Cinghiale

Name: Fresh Pipes with Boar Ragu: Fusi con Cinghiale
Prep time: 4 h 57 min
Cook time: 4 h 57 min
Total time: 4 h 57 min
Yield: 4
Cuisine: Global
Ingredients: 6 bay leaves; 2 Tbsps black peppercorns; 1 cans peeled plum tomatoes; 2 carrots, shredded; 6 carrots, coarsely chopped; 8 ribs celery, coarsely chopped; 3 kilograms chicken wings, backs, and bones; 2 eggs, beaten; 1 teaspoon fresh rosemary leaves; 118 milliliters extra-virgin olive oil; 1 teaspoon extra-virgin olive oil; 4 Tbsps extra-virgin olive oil; 2 onions, finely chopped; 4 onions, coarsely chopped; 57 grams pancetta; 2 bunches parsley stems; 1 teaspoons salt; 4 servings Salt and pepper; 3 Tbsps tomato paste; 4 Tbsps tomato paste; 946 milliliters unbleached flour; 118 milliliters warm water; 2 kilograms wild boar shoulder or butt; 2 bottles Barolo

Fresh Pipes with Boar Ragu: Fusi con Cinghiale might be a good recipe to expand your main course repertoire. This recipe makes 4 servings with 2537 calories, 190g of protein, and 135g of fat each. This recipe covers 63% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 4 hours and 57 minutes. Head to the store and pick up chicken wings, eggs, peppercorns, and a few other things to make it today.

Instructions

On a clean work surface, mound 3 1/2 cups of the flour, reserving 1/2 cup. Form a well at the center of the mound and place the eggs, salt, and olive oil in the center of the well. Beat the wet ingredients with a fork and slowly drizzle in the warm water. Start to incorporate the flour into the center of the well, a little at a time, until it is all incorporated.

Ingredients you will need

Olive Oil

All Purpose Flour

Water

Egg

Salt

With clean, floured hands, knead the dough for 20 minutes by hand, or use the dough hook attachment in a mixer. The dough should be smooth and satiny.

Ingredients you will need

Dough

Equipment you will use

Blender

Let rest for 2 hours, covered and refrigerated, before rolling out.

Cut the dough into thirds or quarters, and roll out to the second-thinnest setting on a pasta rolling machine.

Ingredients you will need

Dough

Pasta

Roll

Cut the pasta into 1 1/2-inch thick strips, then lay the strips atop one another forming 3 stacks.

Ingredients you will need

Pasta

Cut the strips crosswise at a slight angle at 2-inch intervals, forming lozenges.

Roll each lozenge into a quill shape, pressing the ends together as they overlap. Set aside on a baking sheet, covered with a damp towel.

Ingredients you will need

Roll

Equipment you will use

Baking Sheet

In a large casserole, combine the onion, pancetta, and olive oil and cook over high heat until the onion is golden. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Olive Oil

Pancetta

Onion

Add the carrot, bay leaves, cloves, and rosemary. Season well with salt and pepper, then push the aromatics to 1 side of the pot.

Ingredients you will need

Salt And Pepper

Bay Leaves

Rosemary

Carrot

Clove

Equipment you will use

Pot

Season the meat with salt and pepper and add to the pot. Cook over high heat until it is browned on all sides, about 15 minutes.

Ingredients you will need

Salt And Pepper

Meat

Equipment you will use

Pot

Add the tomato paste and stir it in thoroughly.

Ingredients you will need

Tomato Paste

Add the wine and simmer for 30 minutes.

Ingredients you will need

Wine

Add the tomatoes and stock, stir them in thoroughly, then simmer for 3 hours, or until the meat is very tender.

Ingredients you will need

Tomato

Stock

Meat

Remove the meat and set aside. Once the meat is cool enough to handle, shred it with a fork. Return the meat to the pot and simmer for another 30 minutes, until it is a nice thick ragu consistency.

Ingredients you will need

Meat

Equipment you will use

Pot

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the pasta quills in the boiling water until tender yet al dente, about 4 minutes.

Ingredients you will need

Pasta

Water

Salt

Drain and toss in a large serving bowl with enough ragu to coat the pasta but not overwhelm it.

Ingredients you will need

Pasta

Equipment you will use

Bowl

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 6 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract