Cacao-Infused Wild Boar Pappardelle...Cacao-Infused Wild Boar Pappardelle with Juniper & Chianti

A sophisticated Tuscan-inspired masterpiece featuring hand-cut yolk-rich pasta tossed in a deeply complex wild boar ragù, elevated with dark chocolate and aromatic juniper.

Ingredients

Cooking Instructions

1. 01

   Create a well with the flour on a marble surface, add yolks to the center, and incorporate slowly with a fork. Knead for 10 minutes until smooth and elastic. Wrap in plastic and rest for 60 minutes at room temperature.

2. 02

   In a heavy-bottomed Dutch oven over high heat, sear the wild boar cubes in small batches until a deep, dark Maillard crust forms. Remove meat and set aside.

3. 03

   Sauté the mirepoix in the remaining rendered fat until translucent. Stir in the tomato paste and crushed juniper berries, cooking for 3 minutes to caramelize and develop depth.

4. 04

   Deglaze the pot with the Chianti, scraping the bottom to release the fond. Return the meat to the pot and add the veal stock. Cover and simmer on low for 2.5 hours until the meat is fork-tender.

5. 05

   Uncover the pot and reduce the liquid by one-third. Whisk in the finely grated dark chocolate; this will emulsify the sauce and provide a subtle, earthy counterpoint to the game meat.

6. 06

   Roll the rested pasta dough to 1.5mm thickness using a pasta machine. Hand-cut into 2.5cm wide ribbons to create traditional pappardelle.

7. 07

   Cook the pasta in a large pot of boiling salted water for 2-3 minutes. Transfer the pasta directly into the simmering ragù using tongs, allowing a small amount of starchy water to follow.

8. 08

   Remove from heat and vigorously toss with cold butter and Parmigiano Reggiano to create a glossy, emulsified finish. Serve immediately in warmed bowls.