Name: Osteria Papaveros Cinghiale Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 lbs Wild Boar (cut into chunks); 2 cups Carrots (diced); 1 cup Onion (chopped); 4 cloves Garlic (minced); 28 oz Tomatoes (crushed); 1 cup Red Wine; 2 cups Beef Broth; 1 lb Egg Pappardelle Pasta; 2 tbs Olive Oil; 1 tsp Salt; 1 tsp Black Pepper; 2 leaves Bay Leaves; 1 tbs Fresh Rosemary (chopped); 1 cup Grana Cheese (for serving)

G.D. Vigna di Garanzia

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

wild boar ragout braised with red wine, tomato, carrot, and onion, egg pappardelle pasta, grana cheese

In a large pot, heat olive oil over medium-high heat. Add the wild boar chunks and brown on all sides, about 5-7 minutes. Remove the meat and set aside.

Brown the Meat

In the same pot, add the chopped onion, diced carrots, and minced garlic. Sauté until the onion is translucent, about 5 minutes.

Sauté the Vegetables

Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for about 2 minutes.

Deglaze the Pot

Return the browned wild boar to the pot. Add crushed tomatoes, beef broth, bay leaves, rosemary, salt, and pepper. Stir to combine.

Add Remaining Ingredients

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the meat is tender.

Braise the Ragout

In a large pot of salted boiling water, cook the egg pappardelle pasta according to package instructions until al dente. Drain and set aside.

Cook the Pappardelle

Remove bay leaves from the ragout. Serve the wild boar ragout over the cooked pappardelle and sprinkle with grana cheese.

Combine and Serve

Wild Boar (cut into chunks)

Carrots (diced)

Onion (chopped)

Garlic (minced)

Tomatoes (crushed)

Red Wine

Beef Broth

Egg Pappardelle Pasta

Olive Oil

Salt

Black Pepper

Bay Leaves

Fresh Rosemary (chopped)

Grana Cheese (for serving)

Cinghiale

changes daily, gluten free pasta available

Pasta del Giorno

Zuppa di Giorno is a traditional Italian vegetable soup made with a variety of fresh vegetables and broth.  This version features a robust blend of flavors from sautéed onions, garlic, and Italian seasoning, providing a warm and comforting texture.  Here's how to prepare it at home.

Zuppa di Giorno

Lombatello is an Italian dish made with hanger steak, cooked alongside potatoes, tomatoes, and aromatic herbs. This version emphasizes rich flavors from the sautéed garlic and onions, creating a savory base, while the hanger steak adds a tender and juicy texture. Here's how to prepare it at home.

Lombatello

Zuppa del Giorno is a hearty vegetable soup made with a variety of fresh ingredients such as onions, garlic, carrots, celery, and potatoes, simmered in vegetable broth. This soup often features seasonal vegetables and varies daily, reflecting fresh and local produce availability, making each bowl unique to the day it is served. Here's how to make it at home.

Zuppa del Giorno

wild mushroom stew, tomato and fresh herbs, grilled bread (v, vegan &/or gf upon request)

Zuppa di Funghi

any sandwich or pasta with a half salad or cup of soup

Pranzo Combo

Make Cinghiale Recipe in just 3h . wild boar ragout braised with red wine, tomato, carrot, and onion, egg pappardelle pasta, grana cheese

Cinghiale Recipe

Ingredients

Meat

Vegetables

Liquids

Pasta

Seasonings

Method

Preparation