Shifa Score

1415

Pappardelle al Cinghiale

Wide pasta with wild boar sauce.

370

Calories

(kcal)

65

Glycemic

Index

15

Protein

(gms)

2

Fiber

(gms)

Classification

ENTREE

(620)

NON-VEG

(528)

ITALIAN

(112)

2.5k

1m

5.1k

1.9k

Description

Pappardelle al Cinghiale is an Italian pasta dish featuring wide, flat noodles called pappardelle. It is served with a rich, slow-cooked wild boar sauce, often including tomatoes, red wine, and herbs. This hearty meal is popular in Tuscany and highlights traditional Italian flavors.

Recipe

Ingredients:

Pappardelle

400

Grams

Wild boar

500

Grams

Red wine

250

Milliliters

Onion

1

Large

Carrot

1

Medium

Celery stalk

1

Garlic

2

Cloves

Tomato paste

2

Tablespoons

Canned tomatoes

400

Grams

Olive oil

3

Tablespoons

Rosemary

1

Sprig

Bay leaf

1

Leaf

Salt

0

To tase

Black pepper

0

To tase

Parmesan cheese

0

As needed

Preparation steps:

1. Cube the wild boar meat.

2. Marinate with red wine, rosemary, juniper berries, and bay leaves.

3. Refrigerate for 12-24 hours.

4. Drain and pat dry the meat.

5. Chop onions, carrots, celery, and garlic.

6. Heat olive oil in a large pot.

7. Brown the meat on all sides.

8. Remove meat and set aside.

9. Saute onions, carrots, celery, and garlic.

10. Add tomato paste and cook briefly.

11. Return meat to the pot.

12. Pour in red wine and reduce slightly.

13. Add crushed tomatoes and broth.

14. Season with salt and pepper.

15. Simmer on low heat for 2-3 hours until tender.

16. Cook pappardelle in salted boiling water.

17. Drain pasta and combine with sauce.

18. Serve with grated Parmesan cheese.

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Shifa Score

1415

Pappardelle al Cinghiale

370

(kcal)

65

Index

15

(gms)

2

(gms)

Classification

ENTREE

NON-VEG

ITALIAN

2.5k

1m

5.1k

1.9k

Description

Recipe

Ingredients:

Preparation steps:

1. Cube the wild boar meat.

2. Marinate with red wine, rosemary, juniper berries, and bay leaves.

3. Refrigerate for 12-24 hours.

4. Drain and pat dry the meat.

5. Chop onions, carrots, celery, and garlic.

6. Heat olive oil in a large pot.

7. Brown the meat on all sides.

8. Remove meat and set aside.

9. Saute onions, carrots, celery, and garlic.

10. Add tomato paste and cook briefly.

11. Return meat to the pot.

12. Pour in red wine and reduce slightly.

13. Add crushed tomatoes and broth.

14. Season with salt and pepper.

15. Simmer on low heat for 2-3 hours until tender.

16. Cook pappardelle in salted boiling water.

17. Drain pasta and combine with sauce.

18. Serve with grated Parmesan cheese.

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