Summer tagliatelle with wild boar, chanterelles and cocktail tomatoes

Ingredients for 4 servings:

• 500g tagliatelle
• 600 g wild boar shoulder or rump
• 400 g chanterelles
• 1 pack of cocktail tomatoes
• 400 ml vegetable stock
• 250 ml Soy Cream Cuisine
• 100 ml red wine, semi-dry
• Garden cress
• Parmesan
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

First, wash the vegetables. Halve the cherry tomatoes and remove the stems. Chanterelles can be halved, but it’s not necessary. Meanwhile, boil the tagliatelle in salted water until tender and drain as soon as it’s done. Cut the wild boar meat (or regular pork) into small pieces and fry in a little oil. Season with salt and pepper. Add the chanterelles and fry until the water has evaporated. Then add the halved tomatoes and mix everything together. Now add the vegetable stock, soy sauce, and red wine. Simmer until the meat is tender. Season to taste with salt and pepper. Once the sauce is ready, add the tagliatelle and mix everything together. There’s quite a bit of liquid in it, but as everyone knows, pasta absorbs it. Arrange everything nicely on plates and top with Parmesan shavings and garden cress.