John Myers
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Tagliatelle Di Cioccolato Con Ragù Di Cinghiale
The perfect tagliatelle di cioccolato con ragù di cinghiale recipe with a picture and simple step-by-step instructions.
Chocolate Tagliatelle
- 37 g Cocoa powder slightly de-oiled
- 200 g Pasta flour type 00
- 2 Eggs
- 1 pinch Salt
Wild boar ragu
- 400 g Leg of wild boar, cut into cubes
- 1 Onion, finely diced
- 2 Carrots, finely diced
- 200 g Celeriac, finely diced
- 1 tsp Sage dried
- 2 Branches Rosemary
- 200 ml White wine
- 400 ml Wild fund
- 150 g Fresh mushrooms, thinly sliced
- 60 ml Olive oil
- 60 g Butter
- 4 Stalk Leaf parsley, roughly chopped
- Sea salt from the mill
- Black pepper from the mill
- Parmesan
Preliminary remark
- The combination of chocolate and wild boar may sound strange at first, but it is very harmonious. This dish is modeled on an old Tuscan dish. In Tuscany, the wealthy classes used chocolate as early as the 16th century to flavor spicy dishes.
Chocolate Tagliatelle
- Whisk the cocoa with the eggs well. Put the flour in a bowl, add the pinch of salt, make a well in the middle and add cocoa eggs. Now knead everything very well into an elastic dough (it takes time) and then wrap it in cling film and let it rest for at least 30 minutes at room temperature.
- Then roll out the dough thinly with the pasta machine and cut into tagliatelle with the tagliatelle attachment and then cook it al dente in sufficiently salted water.
Wild boar ragu
- Heat the oil and half of the butter in a casserole over medium heat and then sauté the onion, carrots and celery while stirring until the vegetables are soft. Put the dried sage in a tea bag and add to the vegetables with the rasmarine and meat.
- Brown the meat all around for about 8 minutes, turning. Deglaze with the wine and allow to reduce almost completely. Then add half of the stock and season with salt and pepper. Now simmer for at least 2 hours with the lid closed and very low heat. The longer, the better.
- Shortly before the end of the cooking time, heat the remaining butter in a pan and fry the mushrooms in it for about 10 minutes and then add to the ragú. Remove the rosemary and sage. Season the sauce again, simmer for another 2 minutes and then remove from the stove.
finish
- Strain the tagliatelle and arrange on a plate. Add some of the ragu and some parsley, mix carefully and rub fresh Parmesan over it.
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