The cinghiale, or wild boar, is a symbol of Umbrian and Tuscan countryside cooking and a delicacy of sorts; however, they can quickly become pests. When they forage the woods, these creatures seams calm enough, but when a boar tears through vineyards and village gardens, they can create destruction within moments. Boar hunting season is in the fall through early winter, leading to lovely rich wintertime sauces.
This recipe is in bianco and is lighter and more delicate than the traditional wild boar tomato sauce, the portion serves about 12 people so I only use 1/3 for a 4 people meal, the rest goes in the freezer.
400 g Tagliatelle (4 persons)
250 g Minced Wild boar meat
50 g Bacon, chopped as fine as possible
1 Carrot, grated
1 Celery stalk, chopped as fine as possible
1 Small onion, chopped as fine as possible
1 Laurel leaf
2 Glass of white wine
1-2 cups of vegetable broth
1 Cup of milk
Grated Pecorino cheese for serving
Heat a large saucepan on med-high with the olive oil, add the onions, carrots and celery. Sweat the mix on low heat for about 5 minutes.
Add the minced wild boar meat and cook for about 8-10 minutes, until cooked through but not browned. Add the white wine and let reduce by about ½. Then add the laurel leaf and junipers (slightly crushed) together with the broth. Let cook for around 30 minutes add more broth if it dries out. When the liquid is reduced by about ½ add the milk and continue to stir; reduce heat if needed. Season to taste with salt and pepper.
Bring a large pot of water to the boil add a pinch of salt and a splash of olive oil. Cook the pasta according to packaging. Drain and mix together with the sauce in a bowl.
Serve with grated pecorino cheese and a good glass of Castello di Montegiove wine.