Italian
Maltagliati with Wild Boar Sauce
by Federico Fusca Chef · 332K subscribers on YouTube
A classic Tuscan pasta dish featuring wild boar slow-cooked in red wine and aromatic herbs, then shredded and served over irregularly-cut fresh pasta.
- Cook
- 3h
- Difficulty
- medium
Ingredients
21 items- Carne di CinghialeWild boar meat, cut into large pieces
- OnionsStudded with cloves
- Cloves
- Celery
- Carrots
- Parsley
- Bay Leaves
- Rosemary
- Sage
- Juniper Berries
- Peppercorns
- Pepe SelvaggioWild pepper, can substitute with black pepper
- Red Wine1 bottle
- Extra Virgin Olive Oil
- GuancialeA piece
- Tomato Passata
- Tomato Paste
- Salt
- Black Pepper
- Mazzetta AromaticaA bouquet of aromatic herbs such as thyme, bay, etc.
- MaltagliatiFresh pasta, cooked
Method
- Cut the wild boar into large pieces and place in a container. Add onions studded with cloves, celery, carrots, parsley, bay leaves, rosemary, sage, juniper berries, peppercorns, and wild pepper. Pour a bottle of red wine over everything. Marinate for 12 hours.
- Prepare a soffritto: finely chop celery, carrot and onion. Sauté in extra virgin olive oil until golden. Deglaze with red wine. Add a piece of guanciale, tomato passata, tomato concentrate, salt, pepper, and a bouquet of aromatic herbs. Cook for 3 hours.
- Remove the meat from the sauce, place on a cutting board, and chop it with a knife, leaving some larger pieces for texture.
- Serve the sauce over cooked maltagliati pasta.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
