Pappardelle with Wild Boar Ragu

(Pappardelle al Ragu Di Cinghiale)

The true Florentine food is fine, and to if you want to try this at home you should have an idea about what kind of ingredients they use to make a pasta dish delicious. Here are some directions to give you an idea what great taste is all about.

When you are in Florence it's good to know that this restaurant is located just a short walk for the Duomo, but might be hard to find. But you really can't expect to find the same find of food in some of the typical tourist restarants on the prime tourist locations in the city. That's totally different food. ZIO Gigi is a restaurant where the locals go. And when you are not friendly with Zio Gigi (the restaurant owner), you might be in big trouble and better stay away. If you are welcome, this is a great place to taste what real fresh rosemary and plenty of other miracles of fine food from Tuscany is all about.

The recipe isn't the one of Zio Gogi, but it gives you an idea. Off course you can adapt it to you own needs.

You could just put olive oil and heat it with minced meat. Add salt and black pepper. Clean onion, carrots and celery (notice that you don't need huge quantities) and add them when the meat is brown, reduce the heat. And then clean some garlic and add it. At the end add tomato paste, red wine,  rosemary, thyme, .... And then let it stir some time as you need the red wine to evaporise.
Heat the oil in a large saucepan over high heat. Season the meat with salt and pepper and add to the pan.
50 cl extra-virgin olive oil
400 gram cubed wild boar, may substitute pork shoulder, if desired
1 teaspoon fine salt
1 teaspoon freshly ground black pepper

Once the meat is browned, add the onions, carrots, celery, and garlic. Reduce the heat and cook until the moisture is gone.
120 gram diced onions
60 gram diced carrots
60 gram diced celery
30 gram minced garlic

Add the tomato paste, flour, the red wine and herbs
120 gram tomato paste
30 gram ounce all-purpose flour
1 quart red wine
1 bay leaf  (laurier)
1 sprig rosemary
1 sprig thyme
1 sprig sage

Cover and cook for about 2 hours, stirring occasionally. The sauce is done when the meat is fork tender.

Remove the meat from the sauce and set aside. Strain the sauce, blend, and return to the pan. Pull the meat apart and add back to the blended sauce.

Serve over pasta.
120 - 180 gram  fresh or dry pappardelle pasta, cooked al dente. Pappardele is good because the sauce can stick to it. It's long and but much wider than spaghetti. It's flat. Like Tagliatelli.

Maybe go to Florence to taste the real thing

ZIO Gigi

"Tipico Ristorante Fiorentino" Specialita Toscane
Via F. Portinari, 7/R
50100 Firenze - Tel. 055.215584 in december 2009.
On the menu under Primi Piatti with the indication that it's frozen (surgelato):

Pappardelle with Wild Boar Ragu
(Pappardelle al Ragu Di Cinghiale)

ZIO Gigi restaurant in Florence, Tuscany
Saturday December 5th 2009.

Florence - Up