FUSILLONI WITH WILD BOAR RAGÙ

INGREDIENTS

WILD BOAR MARINADE

• 5 kg Boneless wild boar meat
• 1.5 l Still red wine
• 4 Celery stalks
• 4 Carrots
• 1 Head of garlic
• 1 Onion
• Rosemary, to taste
• 10 Bay leaves
• 10 Juniper berries, crushed
• 10 Cloves, crushed
• 10 Sprigs of thyme
• 10 Sage leaves

WILD BOAR RAGÙ

• 500 ml EVO oil
• 5 kg Boneless wild boar meat, marinated
• 2 kg Coarsely chopped vegetables (celery, carrot and onion in equal parts)
• 500 ml Lambrusco red wine
• 100 ml Dry Marsala
• 50 g Salt
• 1 l Tomato passata
• 1 kg 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

• 280 g Barilla Al Bronzo Fusilloni
• Butter, to taste
• Parmigiano Reggiano, to taste

PREPARATION

WILD BOAR MARINADE

1. Mix all the ingredients together and leave the meat to marinate in the refrigerator for 24 hours.

WILD BOAR RAGÙ

1. In a large casserole, sauté the chopped vegetable in olive oil. Add the meat, drained from the marinade, and brown thoroughly. Deglaze with the red wine and Marsala, then add the tomato passata. Cook gently over a low heat for several hours, adding water if necessary. Adjust the seasoning with salt and, finally, add the sliced porcini mushrooms.

PORCINI MUSHROOM SAUCE

1. Sauté the porcini mushrooms in a pan with extra-virgin olive oil, garlic, bay leaf, salt and pepper. Remove the garlic and bay leaf, then blend with a small amount of fresh cream until smooth and velvety.

PASTA

1. Cook the fusilloni in plenty of salted boiling water for 9 minutes. Drain and toss in a pan with approximately 200 g of ragù per portion over a high heat for one minute. Finish by emulsifying with butter and Parmigiano Reggiano. Plate and finish with the porcini sauce.