Wild boar Bolognese with ricotta cavatelli and marinated curds [town. / Marc Doiron & Lori Wojcik] from Ottawa Cooks: Signature Recipes from the Finest Chefs of Canada's Capital Region (page 194) by Anne DesBrisay

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate cheese curds for 4 hours. Recipe notes provide a homemade substitute for store-bought tourtière spice. Can substitute store-bought cavatelli pasta for the recipe's homemade cavatelli pasta component, and dried red chiles for dried Calabrian chiles.

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