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

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!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.