This dish is a classic of Tuscan cuisine and is perfect for enhancing the flavors of Marchesi di Barolo’s Nebbiolo d’Alba Roccheri, as the robust flavor of the wild boar pairs well with the wine’s structure.
Ingredients for 4 persons:
350g pappardelle (or similar pasta); 400g ground wild boar meat; 1 onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 2 cloves of garlic, minced;1 glass of red wine; 1 can (400g) peeled tomatoes; 2 tablespoons tomato paste; 2 bay leaves; 2 sprigs rosemary; Salt and pepper to taste.b.;Olive oil to taste; Grated Parmesan cheese (for serving)
Directions:
Heat some olive oil in a large pot over medium heat. Add the ground wild boar meat and brown until golden, then remove it from the pot and set aside.
In the same pot, brown the onion, carrots, celery, and garlic until tender. Add the tomato paste and mix well with the vegetables.
Pour the wine into the pot and let it boil for a few minutes to evaporate the alcohol. Add the peeled tomatoes, bay leaves and rosemary sprigs.
Return the boar meat to the pot and cover with a lid. Simmer for at least 2 hours, stirring occasionally, until the sauce thickens and the flavors develop.
Meanwhile, cook pappardelle in plenty of salted water following the instructions on the package. Drain them when al dente.
Once the wild boar ragout is ready, remove the bay leaves and rosemary sprigs.
Season the pappardelle with the meat sauce and mix well.
Serve the pappardelle with wild boar ragout hot and add freshly ground black pepper if you like. Plenty of grated parmesan cheese should be added; check whether all diners like it.
Wine pairing:
Nebbiolo d’Alba Roccheri from Marchesi di Barolo
Ruby red color with garnet rim. Sweet notes of wild berry jam on the nose, which are joined in the background by scents of wild violets. The flavor is intense, with spicy hints of cinnamon and nutmeg, structured but well balanced, with soft, persuasive tannins.
Production area: Medium-textured calcareous clayey hills, from which Nebbiolo extracts mineral salts and trace elements that enrich its structure; from soils rich in quartzose sands and silt it draws fragrant, fruity aromas.
Grape variety: 100% Nebbiolo. The vines are trained in the Guyot system using the counter-espalier system, on hills with good slopes, sometimes very steep.
Vinification:
The grapes, harvested exclusively by hand, arrive at the winery intact and are quickly crushed and delicately destemmed to extract only the noblest and most aromatic fractions from the skin and outermost area of the berry. Fermentation, at a controlled temperature, takes place in thermo-conditioned tanks. Maceration on the skins continues throughout the fermentation: periodic soft pumping over, with must that has, day after day, a higher alcohol content, allow for gentle extraction of tannins and color in a gradual and selective manner. Separation of the skins occurs only when all the sugar has been transformed into alcohol.
Aging: Racked into vitrified cement vats, it maintains a post-fermentation temperature of about 22° C for a long time. In this way, malolactic fermentation starts and ends spontaneously in a short time. A maturation of several months in oak barrels, modulated each year according to the wine’s characteristics, completes its evolution, refining its harmony and increasing the breadth of its bouquet. The maturation plateau is between 2 and 8 years.
Alcohol content: 13.5% Vol.
Serving temperature: 18°C.
Recommended pairings: Because of its structure, it pairs well with savory appetizers, pasta dishes with rich sauces, and roasted or stewed meats. It is also an ideal companion for fresh cured meats and aged cheeses.
THIS RECIPE IS BROUGHT TO YOU BY MARCHESI DI BAROLO
