Wild boar pasta
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Wild cabbage pasta is a great example of the potential of this slightly stranger meat. With the right wine, the taste is heavenly.
Ingredients for six
400g canned wild boar; 1 large onion 1 large bell pepper 3 dl red wine; 2 dl meat stock; 1 dl olive oil1/4 teaspoon cinnamon 1 sprig rosemary or other herb salt and pepper generously 1 handful Parmesan shavings 500g pappardelle pasta parsley for garnish
Dice the onion finely. Dice myös paprika to wait for its turn.
Bring the pasta to the boil and add a dash of salt to the water. When the pasta boils, add the pappardelle. Remember to cook them until they are tender.
While the water is boiling, put the olive oil and onion in a large pan to cook. When the onion starts to turn golden brown, spoon in the wild boar from the jar. Chop the meat into smaller pieces while it is frying in the pan.
When the meat is done, splash a generous splash of red wine over the top. Bring to the boil so that the liquids evaporate completely. Season to taste and then add the stock. Add my diced peppers. Bring to the boil until the sauce is thick, 10-20 minutes. Finally, stir in the olive oil to give the sauce a nice shine.
Remove the pasta, combine the sauce and serve the wild pasta with the parmesan shavings and chopped parsley.
The pasta should be served with the parmesan shavings.
