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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.
Knead the flour and semolina with the eggs until you have a smooth dough.
Let the dough rest for 30-40 minutes.
Roll out the pasta with the proper machine into thin sheets.
Let the sheets dry for at least 1 hour on both sides.
Cut the sheets into strips to make the tagliolini (tajarin).
Prepare the ragout by finely chopping celery, carrot, and half an onion and sautéing them in a saucepan with a drizzle of oil.
Add the minced wild boar and brown for 5 minutes.
Deglaze with a glass of red wine.
Add a tablespoon of tomato paste and the tomato pulp.
Flavor with a chop of thyme, sage, and rosemary.
Cook the ragout for about 1 hour and 30 minutes, adjusting the salt at the end of cooking.
Boil the tagliolini in salted boiling water for 2 minutes.
Drain the tagliolini into the pot with the wild boar ragout.
Finish the seasoning with a sprinkle of Grana and toss the pasta with a little cooking water.
Pasta roller machine
Recipe inspired by three-Michelin-star chef Enrico Crippa and reworked for wild boar ragout.
Italia, Lombardia
| Energy (kcal) | 165.08 |
| Carbohydrates (g) | 26.27 |
| of which sugars (g) | 2.1 |
| Fat (g) | 2.41 |
| of which saturates (g) | 0.68 |
| Protein (g) | 9.87 |
| Fibre (g) | 1.36 |
| Salt (g) | 0.14 |
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
