FUSILLONI WITH WILD BOAR RAGÙ
- WILD BOAR MARINADE
- Boneless wild boar meat
- Still red wine
- Celery stalks
- Carrots
- Head of garlic
- Onion
- Rosemary, to taste
- Bay leaves
- Juniper berries, crushed
- Cloves, crushed
- Sprigs of thyme
- Sage leaves
- WILD BOAR RAGÙ
- EVO oil
- Boneless wild boar meat, marinated
- Coarsely chopped vegetables (celery, carrot and onion in equal parts)
- Lambrusco red wine
- Dry Marsala
- Salt
- Tomato passata
- Porcini mushrooms
- PORCINI MUSHROOM SAUCE
- Porcini mushrooms, as required
- EVO oil, to taste
- Garlic, to taste
- Bay leaf, to taste
- Fine salt, to taste
- Black pepper, to taste
- Fresh cream, to taste
- PASTA
- Barilla Al Bronzo Fusilloni
- Butter, to taste
- Parmigiano Reggiano, to taste
Fusilloni
CHEF'S NOTE
Luca & Barbara Dall’Argine - Hostaria Tre Ville
“A dish deeply rooted in our territory, bringing together the expertise of a great enterprise just a few steps from our restaurant with carefully monitored game from controlled culls. Guided by tradition, we seek flavour in a ragù made with local meats, our own aromatic herbs, and game that carries the memory of family.”