Rustic Tuscan wild boar ragout with perfect wine accompaniment
Wine with food and pappardelle al Cinghiale come together to create a celebration of Tuscan cuisine. This hearty pasta with wild boar ragout tells the story of the rich wildlife diversity and traditional cooking techniques of the region. The dish delights with its intense, spicy aromas, which harmonize wonderfully with velvety, deep red wines. The recommendation of Brunello di Montalcino DOCG brings out the rustic notes of game and makes the menu an unforgettable moment of pleasure for lovers of wine and food.
Ideal wine pairing: Brunello di Montalcino DOCG (Tuscany, Italy)
Brunello di Montalcino DOCG presents itself with dense tannins, intense aromas of dark berries and spices that excellently absorb the strong, earthy notes of wild boar. Its complex structure supports the creamy sauce and the firm pappardelle, while the elegant freshness accompanies every bite and invigorates the palate. As an alternative, a Californian Zinfandel offers a fruity-spicy accompaniment that interprets the dish in a modern way.
Further wine recommendations for this dish
Chianti Classico DOCG (Tuscany, Italy)
The Chianti Classico is in the foreground with its expressive fruity note of cherry and red berries. Its lively acidity and balanced tannins provide an excellent structure that perfectly complements the spicy wild boar ragout and aromatic herbs. This wine builds a harmonious bridge between the intense flavours of the ragout and the wide ribbon noodle, without losing lightness. In particular, the spicy, earthy nuances of Chianti round off the dish and ensure a long-lasting taste experience that delights both lovers of heartier aromas and wine lovers with a preference for complex wines.
Vino Nobile di Montepulciano DOCG (Tuscany, Italy)
Vino Nobile di Montepulciano presents itself with a rich, velvety texture and complex aromas of dark fruits, leather and spices. Its elegant tannins and the fine balance of fruitiness and spice combine ideally with the hearty meat sauce of the wild boar ragout. This wine has a pronounced depth that enhances the flavor of the dish without overpowering the delicate herbs and pasta. It is particularly suitable for connoisseurs who are looking for a full-bodied, aromatic and balanced food pairing that combines both passion and sophistication in one glass.
Super Tuscan, e.g. Ornellaia (Tuscany, Italy)
Super Tuscan wines, such as Ornellaia, are known for their powerful structure and complex aromas that combine blackcurrant, cherry and spicy notes. Powerful yet elegant, they pair perfectly with the intense, earthy aromas of venison and the creamy consistency of pappardelle al Cinghiale. The multi-layered texture of the wine offers depth and complexity that elegantly accompany the dish and provide a luxurious taste experience. Ideal for a festive meal, where the wine itself becomes the main delight, while providing excellent support for the rustic nuances of the dish.
Morellino di Scansano DOCG (Tuscany, Italy)
The Morellino di Scansano impresses with its fruity freshness and soft tannins, which are in a pleasant interplay with the wild boar pasta. Its aromas of red berries and elegant herbs complement the spiciness and tart flavor of the ragout, while balancing the slight acidity of the tomato sauce. The result is a velvety, accessible wine that goes well with a leisurely dinner and brings the complexity of traditional Tuscan cuisine to the glass.
Zinfandel (California, USA)
A Zinfandel from California offers intense blackberry and spice notes that make for a modern take on the classic wild boar ragout pasta. Its rich fruit aromas, paired with slightly peppery and spicy nuances, harmonize perfectly with the complexity of the ragout. The soft, velvety tannins add depth to the dish, while the fresh acidity loosens up the flavor and makes for a long, smooth finish. This wine brings an international touch to the glass without masking the authentic character of the dish.
The recipe:
Pappardelle al Cinghiale (mit Wildschweinragout)
Cooking utensils
- 1 Großer Schmortopf
- 1 Pasta-Topf
- 1 Sieb
- 1 Holzlöffel
- 1 Messer & Schneidebrett
Ingredients
Für das Ragout:
- 300 g Wildschwein-Schulter gewürfelt
- 1 Zwiebel
- 1 Möhre
- 1 Selleriestange
- 2 Knoblauchzehen
- 400 g stückige Tomaten
- 150 ml kräftiger Rotwein
- 2 EL Olivenöl
- 1 Zweig Rosmarin
- 2 Blätter Lorbeer
- Salz Pfeffer
- Prise Piment
Für die Pasta:
- 180 g Pappardelle frisch oder getrocknet, Bandnudeln
- Salz
- Frischer Pfeffer
Für das Finish:
- Parmesan grob gehobelt
- Frische Petersilie
Preparation
Vorbereitung:
- Gemüse fein würfeln, Fleisch trocken tupfen.
Ragout schmoren:
- Olivenöl im Topf erhitzen, Gemüse und Knoblauch anschwitzen.
- Fleisch zugeben und kräftig anbraten.
- Tomaten und Rotwein angießen, Kräuter zugeben, mit Salz, Pfeffer und Piment würzen.
- Ragout bedeckt 90 Minuten bei milder Hitze schmoren.
Pasta kochen & servieren:
- Pappardelle in Salzwasser al dente kochen, abgießen.
- Pasta mit Ragout mischen, auf Tellern anrichten.
- Mit Parmesan, Pfeffer und Petersilie garnieren.
Empfohlene Beilagen:
- Toskanischer Brotsalat (Panzanella)
- Gebratene Steinpilze
- Antipasti mit Artischocken
