Some dishes carry a place inside them. Tuscan wild boar pappardelle is one of them — oak forests, Chianti hillsides, a slow-cooked ragù that fills the kitchen before it ever reaches the plate. Your guests will remember it. That’s the point.
🏛️ Why this dish works every time
Tuscan peasant cooking does not waste and does not lie. Wild boar marinated overnight in Chianti, then braised for hours with juniper, bay and rosemary, becomes something ordinary meat cannot be: deep, wild, enveloping. The technique is centuries old. The result is timeless.
What top kitchens know that others don’t: the dish is decided before you light the stove. Artisan egg pappardelle, prime boneless wild boar, a Chianti you’d pour in a glass. LAPA delivers all of it — reliably, before 8:00 AM, every morning.
🛒 Ingredients (serves 4)
- 360 g Egg pappardelle (artisan)
- 500 g Boneless wild boar
- 700 ml Full-bodied red wine (Chianti Classico)
- 2 Medium carrots
- 2 Celery stalks
- 2 Small golden onions
- 2 cloves Garlic
- 1 sprig Fresh rosemary
- 2 leaves Bay leaf
- 5 Juniper berries
- 3 Cloves
- 2 tbsp Tomato paste
- 400 g Tomato passata
- 200 ml Hot meat stock
- 4 tbsp Extra-virgin olive oil
- to taste Fine salt and freshly ground black pepper
- 50 g Aged Tuscan Pecorino, grated
👨🍳 Method
- Marinate (12–24 hours ahead): Cut wild boar into 2–3 cm cubes. Combine in a bowl with 500 ml Chianti, juniper berries, cloves, bay and rosemary. Cover and refrigerate. The wine breaks down the fibres and tames the wild character.
- Build the soffritto: Drain the meat, strain and reserve the marinade. Pat the cubes thoroughly dry with kitchen paper. In a heavy cast-iron casserole, sweat finely diced onion, carrot and celery in olive oil over medium-low heat for 10 minutes.
- Sear the boar: Raise the heat. Add the meat cubes in a single layer and brown undisturbed for 2–3 minutes per side. That crust — Maillard at work — creates flavour that no spice can replace.
- Deglaze: Pour in the remaining 200 ml of fresh Chianti. Let the alcohol evaporate completely — you’ll know by the change in aroma. Stir in the tomato paste and cook for 1 minute.
- Slow braise: Add the passata, hot stock and 200 ml of strained marinade. Bring to a gentle simmer, reduce to the lowest heat, cover. Cook for 2 to 2.5 hours. Patience here is not optional.
- Shred the meat: When a fork slides in with no resistance, remove the meat and pull it apart coarsely. Return to the sauce. Taste and adjust seasoning.
- Cook the pappardelle: Boil in well-salted water until al dente (3–4 minutes). Reserve a ladleful of pasta water.
- Bring it together: Transfer pappardelle directly into the ragù. Toss over high heat for 1 minute, adding pasta water as needed. Every ribbon of pasta should be coated.
- Serve immediately on warmed plates. Finish generously with grated Pecorino and a drizzle of extra-virgin olive oil.
💡 Chef’s notes
- Wine quality matters: use a Chianti you’d drink. Cooking concentrates everything — including flaws.
- Don’t skip the marinade: 12 hours is the floor, 24 hours is the ideal. Juniper is the soul of this dish.
- Low and slow wins: 3 hours at the lowest heat beats 2 hours at medium every time. Collagen converts to gelatin — the sauce becomes silk.
- Tuscan Pecorino, not Roman: the aromatic profile is fundamentally different. A detail your guests feel, even if they can’t name it.
🛍️ Order Egg Pappardelle Now — Delivered Before 8:00 AM
Over 2,000 carefully selected products. Punctual delivery, zero surprises — the ingredients your kitchen deserves, every morning.
📞 +41 76 361 70 21
Explore the LAPA Catalogue