Dish

Pappardelle al cinghiale

Pappardelle al cinghiale is a dish that is typically made with fresh pappardelle pasta, which is a wide, flat noodle. The pasta is cooked until al dente and then tossed with a rich and flavorful ragù made from wild boar. The ragù is typically made with a combination of vegetables, such as onions, carrots, and celery, as well as red wine, tomatoes, and herbs. The dish is finished with a sprinkle of Parmesan cheese and a drizzle of olive oil. The result is a hearty and satisfying pasta dish that is perfect for a cold winter evening.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Pappardelle al cinghiale is a traditional Tuscan dish that has been enjoyed for centuries. Wild boar is a common ingredient in Tuscan cuisine, and this dish is a perfect example of how it can be used to create a delicious and hearty meal. The dish is often served during the fall and winter months when the weather is cooler and heartier meals are more appropriate.

Dietary considerations

Unsuitable diet types: vegetarians, vegans, pork allergies or sensitivities.

Variations

What are some of the popular variations of this dish: Some recipes call for the use of beef or pork instead of wild boar, while others use a combination of meats. Some recipes also call for the addition of mushrooms or other vegetables to the ragù.

Presentation and garnishing

Suggestions how to best present and garnish the dish: When making the ragù, be sure to cook it low and slow to allow the flavors to develop fully. This dish is also best served with fresh pappardelle pasta, but if you can't find it, you can use dried pasta instead. Just be sure to cook it until al dente so that it holds up to the rich sauce.

Side-dishes

Which side dishes are compatible or traditionally served with this dish: Pappardelle al cinghiale is typically served on its own as a main course, but it can also be served with a side salad or some crusty bread to soak up the sauce. A glass of red wine, such as Chianti or Sangiovese, pairs perfectly with this dish.