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.

Notes about this recipe

  • Eat Your Books

    Allow to marinate overnight. Can substitute all-purpose flour for Italian 00 flour, and chicken stock for veal stock.

  • DKennedy on December 15, 2020

    Tried the boar ragu recipe from this book twice and loved it. Added 1/2 c. of crushed tomatoes which rounded things out nicely. The aromatic marinade is fantastic!

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