Pappardelle with wild boar ragu (Cinghiale con le pappardelle) from Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier (page 72) by Fabio Trabocchi and Peter Kaminsky
- bay leaves
- carrots
- celery
- whole cloves
- garlic
- onions
- dry red wine
- prosciutto
- butter
- veal stock
- semolina flour
- dried porcini mushrooms
- Parmigiano Reggiano cheese
- wild boar legs
- 00 white flour
- egg yolks
-
EYB Comments
Allow to marinate overnight. Can substitute all-purpose flour for Italian 00 flour, and chicken stock for veal stock.
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.