Newari-style Pappardelle al Cinghiale

Ingredients

In this Newari adaptation, the traditional Italian flavors of Pappardelle al Cinghiale are infused with the bold and aromatic spices of Newari cuisine. The dish incorporates traditional Newari ingredients such as timur (Szechuan pepper), jimbu (dried herb), and gundruk (fermented leafy greens), which add a distinct flavor profile to the dish. Additionally, the dish is served with spicy pickles, a common accompaniment in Newari cuisine, to provide a tangy and fiery contrast to the rich flavors of the wild boar and pasta. We alse have the original recipe for Pappardelle al cinghiale, so you can check it out.

• 500g (1.1 lb) wild boar meat, cubed 500g (1.1 lb) wild boar meat, cubed
• 250g (8.8 oz) pappardelle pasta 250g (8.8 oz) pappardelle pasta
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon timur (Szechuan pepper) 1 teaspoon timur (Szechuan pepper)
• 1 teaspoon jimbu (dried herb) 1 teaspoon jimbu (dried herb)
• 1 teaspoon gundruk (fermented leafy greens) 1 teaspoon gundruk (fermented leafy greens)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Spicy pickles, for serving Spicy pickles, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the cubed wild boar meat to the pan and cook until browned on all sides.
3. 3.
   Stir in the diced tomatoes, timur, jimbu, gundruk, turmeric powder, cumin powder, coriander powder, chili powder, and salt. Mix well to combine.
4. 4.
   Reduce the heat to low, cover the pan, and let the meat simmer for about 2 hours or until tender. Stir occasionally and add water if needed.
5. 5.
   While the meat is simmering, cook the pappardelle pasta according to the package instructions until al dente. Drain and set aside.
6. 6.
   Once the wild boar meat is tender, remove the lid and cook for an additional 10 minutes to thicken the sauce.
7. 7.
   Add the cooked pappardelle pasta to the pan with the meat and sauce. Toss gently to coat the pasta evenly.
8. 8.
   Serve the Newari-style Pappardelle al Cinghiale hot, garnished with fresh cilantro. Accompany with spicy pickles on the side.

Treat your ingredients with care...

• Wild boar meat — Ensure that the meat is properly cleaned and trimmed before cubing it. If wild boar meat is not available, you can substitute it with pork shoulder or beef.
• Timur (Szechuan pepper) — Toast the timur lightly in a dry pan before grinding it to release its aromatic flavors.
• Jimbu (dried herb) — If jimbu is not available, you can substitute it with dried thyme or oregano.
• Gundruk (fermented leafy greens) — If gundruk is not available, you can omit it from the recipe or substitute it with fermented mustard greens.

Tips & Tricks

• For a spicier version, add chopped green chilies or red chili flakes to the sauce.
• If you prefer a milder flavor, reduce the amount of timur (Szechuan pepper) and chili powder.
• Serve the dish with a side of steamed rice or roti for a heartier meal.
• If you can't find pappardelle pasta, you can use fettuccine or tagliatelle as a substitute.
• Make sure to simmer the meat on low heat for a longer duration to achieve a tender and flavorful result.

Serving advice

Serve the Newari-style Pappardelle al Cinghiale hot, garnished with fresh cilantro. Accompany it with a side of spicy pickles to add an extra kick of flavor.

Presentation advice

Plate the dish by twirling the pappardelle pasta and placing it in the center of the plate. Arrange the tender wild boar meat on top of the pasta and drizzle some of the flavorful sauce over it. Garnish with fresh cilantro leaves for a pop of color.