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Recipe by Emporion
A traditional Piedmontese recipe that combines tajarin, thin egg tagliolini, with a flavorful wild boar ragout. The pasta is made according to chef Enrico Crippa's recipe, while the ragout is a reinterpretation by La Cucina Italiana.
Step 1 of 14: Knead the flour and semolina with the eggs until you have a smooth dough.
Step 2 of 14: Let the dough rest for 30-40 minutes.
Step 3 of 14: Roll out the pasta with the proper machine into thin sheets.
Step 4 of 14: Let the sheets dry for at least 1 hour on both sides.
Step 5 of 14: Cut the sheets into strips to make the tagliolini (tajarin).
Step 6 of 14: Prepare the ragout by finely chopping celery, carrot, and half an onion and sautéing them in a saucepan with a drizzle of oil.
Step 7 of 14: Add the minced wild boar and brown for 5 minutes.
Step 8 of 14: Deglaze with a glass of red wine.
Step 9 of 14: Add a tablespoon of tomato paste and the tomato pulp.
Step 10 of 14: Flavor with a chop of thyme, sage, and rosemary.
Step 11 of 14: Cook the ragout for about 1 hour and 30 minutes, adjusting the salt at the end of cooking.
Step 12 of 14: Boil the tagliolini in salted boiling water for 2 minutes.
Step 13 of 14: Drain the tagliolini into the pot with the wild boar ragout.
Step 14 of 14: Finish the seasoning with a sprinkle of Grana and toss the pasta with a little cooking water.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Celery
In gray: not detectedDetected
| Average values | Per 100 g |
|---|---|
| Energy | 691 kJ165 kcal |
| Fat | 2.42 g |
| of which saturated fatty acids | 0.69 g |
| Carbohydrates | 26.27 g |
| of which sugars | 2.08 g |
| Fibre | 1.37 g |
| Protein | 9.87 g |
| Salt | 0.14 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
