Pappardelle al Cinghiale

Name: Pappardelle al Cinghiale
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 2
Cuisine: Global
Ingredients: 400 grams 14 ounces wild boar meat, minced; 1 stalk celery, chopped; 4 eggs; 400 grams 14 ounces flour; 2 servings Freshly grated nutmeg; 2 servings Olive oil; 2 onions, chopped; 1 sprig rosemary; 300 grams 10 1/2 ounces tomatoes, chopped

Need a dairy free main course? Pappardelle al Cinghiale could be an amazing recipe to try. This recipe makes 2 servings with 1306 calories, 78g of protein, and 32g of fat each. This recipe covers 47% of your daily requirements of vitamins and minerals. If you have boar meat, celery, rosemary, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes about 1 hour and 25 minutes.

Instructions

Mix together the flour and eggs until a dough is formed. Knead the dough until it springs back when pushed with your finger, about 10 minutes. Cover and let rest for 30 minutes.

Ingredients you will need

Dough

All Purpose Flour

Egg

Roll out the pasta with a pasta machine, or a rolling pin until it is 1/16-inch thick.

Ingredients you will need

Pasta

Roll

Equipment you will use

Pasta Machine

Rolling Pin

Cut into 3/4-inch wide ribbons. Cook until al dente in boiling, salted water, about 2 to 3 minutes.

Ingredients you will need

Water

Saute onions, rosemary, and celery in olive oil until soft and starting to color.

Ingredients you will need

Olive Oil

Rosemary

Celery

Onion

Add tomatoes, wild boar, and grated nutmeg. Cook until the boar meat is cooked through and the mixture reduces to a sauce consistency, about 10 to 15 minutes.

Ingredients you will need

Boar