PAPPARDELLE WITH WILD BOAR RAGU AND CAROLINA REAPER

PAPPARDELLE WITH WILD BOAR RAGU AND CAROLINA REAPER
Ingredients (4 servings):
• 11 oz pappardelle
• 1lb wild boar meat chopped
• 1 onion finely chopped
• 1 carrot finely chopped
• 1 celery stalk finelly chopped
• 4 Tbsp. extra virgin olive oil
• 2 bay tree leaves chopped
• 14 oz tomato sauce
• 1 garlic wedge
• 1 rosemary sprig finelly chopped
• 1 glass of red wine
• 1 pin of Carolina Reaper
• salt
Clean and chop the carrot, the onion and the celery stalk. In a pot pour the 4 Tbsp. of olive oil and add the chopped onion, carrot and celery, then the whole wedge of garlic (in this way it will be easier to remove). Leave to stew for 10 minutes, then add the minced meat of wild boar, the rosemary and bay tree leaves.Brown for 10 minutes on a higher flame, mixing occasionally. Simmer with red weine ultil reduced, then add the tomato sauce.
Add the salt and cook on low heat for about 3 hours, then remove the lid and cook the sauce for 30 minutes. At the end add the Carolina Reaper chili pepper, it will be enough the tip of a teaspoon (the amount of chili depends on from personal taste and tolerance). Cook the pappardelle in abundant salted water, then pour into a large pot with the ragu and mix together.

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Azienda Agricola Rita Salvadori
Podere i Doccioni,
localita' Calcinaiola
57020 Bibbona (LI) - Italy

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COMPANY:
Azienda agricola Rita Salvadori
Podere i Doccioni,
localita' Calcinaiola
57020 Bibbona (LI) - Italy
Partita IVA 01417300496
Cod. Fisc. SLV RTI 65H58 C415C
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