Excellent tagliatelle with wild boar sauce. There is always a classic of local cuisine at this time of year: tagliatelle with wild boar sauce. We tasted these at trattoria dei Cacciatori in Suvero (in the province of La Spezia) a classic restaurant for mushroom hunters and hunters.
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If you want to learn how to make wild boar sauce, since I can't explain it to you (maybe good old Loris will write it for us) I'll send you to the site giallozafferano.it which as usual shows you, step by step, how to do it.
Some excellent tagliatelle with wild boar sauce – Excellentes tagliatelles à la sauce sanglier – Excelentes tallarines con salsa de jabalí – Excelente tagliatelle com molho de javali – Ausgezeichnete Tagliatelle mit Wildschweinsauce – Tagliatelle tuyệt vời với sốt thịt lợn rừng
Cinghiali nel Bisagno. Domenica scorsa, domenica 17 aprile, mentre andavo allo stadio, ho notato nell’alveo del torrente Bisagno due animali. All’inizio pensavo fossero due cani randagi ma poi ho visto che erano due cinghiali.
Come altre volte ho già visto su internet sono frequenti ma io non li avevo mai visti dal vivo… e da così vicino…
Mentre filmavo poi, dall’alto dell’argine di sinistra, uno si è avvicinato incurante mettendomi quasi in soggezione e facendo mettere in allarme un po’ tutti quelli che alla fine si erano radunati per osservarli.
Wild boar ragù my way. This year wild boar hunting has been very abundant and hundreds of these animals have been killed. So it happened that a friend, with his fridge now very full, gave me a nice piece of fresh meat from this animal. I love the red meat of this animal but I don't like the wild flavour that often accompanies it once cooked. Therefore, contrary to what is usually done, after cutting the meat into cubes I marinated it overnight in plenty of white wine, without adding spices or aromatic herbs. In the morning I drained the wine completely in the sink and let the meat rest outside the fridge for an hour. In the meantime I prepared a mixture of onion, aromatic herbs and a little garlic and I soaked some pieces of dried mushrooms. I then floured the meat and fried it in a pan with a little extra virgin olive oil to allow it to expel all the water it contains. When the meat was well browned and dry, I removed it from the pan and put it in a large saucepan where I sautéed the onion, herbs and chopped dried mushrooms in plenty of extra virgin olive oil. Then I moistened everything with more white wine and, once evaporated, I added the tomato puree and left to cook for at least an hour on low heat. When the meat was cooked enough and became nice and tender, I finely chopped about half of it and added it to the sauce, cooking until everything was well blended.
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The recipe in my own way to prepare tagliatelle with wild boar sauce at home – La recette à ma façon pour préparer des tagliatelles à la sauce de sanglier à la maison – La receta a mi manera para preparar tagliatelle con salsa de jabalí en casa – A receita do meu jeito para preparar tagliatelle com molho de javali em casa – Das Rezept auf meine Art, um Tagliatelle mit Wildschweinsauce zu Hause zuzubereiten – Công thức theo cách của riêng tôi để chuẩn bị tagliatelle với nước sốt lợn rừng tại nhà – 在家里用我自己的方式准备野猪酱意大利面的食谱 – 自宅でワイルドボアソースを使ってタリアテルを作る自分なりのレシピ
