An April and a May that still push me to light the fireplace and then I want 'winter dishes'. Observing the incredible number of wild boars that are now taking over our spaces (from the countryside to the center of cities), I thought of preparing a classic winter dish: fettuccine with wild boar sauce.
Wild boar meat has a strong wild smell, so the preparation begins the day before with a marinade which serves both to flavor the meat and to soften the fibres, making it easier to eat and digest.
Fettuccine recipe with wild boar
The preparation of the wild boar meat begins the evening before with the marinade: I used celery, carrots, onion, juniper berries, cinnamon stick, sage, rosemary and a good red wine. The wine is fundamental for the final flavor and for this reason I used a Barbera Superiore, and I recommend choosing the same wine during the meal.
Cover everything and put it in the fridge overnight. The next day we remove the meat from the marinade and cut it into a fairly small stew, but which still has its own chewiness.
In a pan we pour some oil, a clove of garlic and chopped celery, carrots and onion. Let it brown a little, then add the meat and some olives. Cook for a few minutes then add red wine and a little of the marinade liquid.
Let the alcohol evaporate and add a little tomato paste which we will dissolve with the help of some hot water. Cover with a lid and leave to cook over low heat for about an hour.
During cooking we prepare the fettuccine by kneading 1 egg for every 75 grams of flour and 25 grams of re-milled semolina, to give a little consistency to the dough and pasta.
We let the dough rest for about fifteen minutes then we roll it out and make our fettuccine. Once ready, we cook them in abundant salted water, and then we sauté them in the pan with the now ready sauce, adding a little cooking water.
In the glass the same wine we used to marinate the meat, Barbera D'Asti Superiore.
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