A new and exciting delicious game sauce of wild boar cooked in barolo wine – tender and succulant . Ideal for many dishes from rustic pasta dishes to making a wonderful wild game lasagne.
Pasta in a Wild Boar Sauce Served Between Rondells of Puff Pastry
Ingredients for 3 portions
– 6 x 120 cm Circles of Thin Puff Pastry
– 25g Chopped Pine Kernels
– Egg Wash for Pastry
– 300g Miniature Garganelli Cooked Al Dente
– 100g Mange Touts Cut Into Strips
– 2 Cloves of Garlic Finely Chopped
– 25g Shallots Finely Chopped
– 1 Large Orange Zest and Juice (100ml)
– 25ml La Nonna Extra Virgin Olive Oil
– 150 ml Dry White Wine
– Pinch of Saffron
– 200g Wild Boar Sauce
– 50g Walnut Sauce
– 100ml Double Cream
– Salt and Freshly Ground Pepper
Pre cook the miniature garganelli in salted boiling water. When al dente , strain and toss in a little olive oil.
Place 3 circles of puff pastry on a baking sheet, use a fork to prick the surface of the pastry, restricting it from rising. Brush with the egg wash and bake.
The remaining 3 circles require only a brushing of egg wash topped with a sprinkle of chopped pine kernels.
On baking they will rise, just cook to a golden brown and allow to dry out a little in a cooler oven.
Gently sweat the garlic, shallots and zest of the orange in the olive oil without colouring. Add the white wine, simmer for 5 minutes then add the orange juice. Bring back to boil and simmer for a further 4-5 minutes. Stir in the wild boar sauce, walnut sauce and cream. Taste for seasoning.
Heat sufficient sauce in a pan, add the mange-touts, miniature garganelli and stir until hot.
Warm up the pastry discs.
To serve, place a tube ring (60cm high), a little bigger than the pastry disc, into the centre of
a hot plate, arrange a pastry disc on the bottom. Put a portion of pasta on the pastry, level
off and firm in.
Ensuring everything remains hot, top with a second layer of pastry and pasta, finishing
with the final layer of pastry. Carefully remove the tube ring, pour the remaining wild boar
sauce around the pasta dish, garnish and serve.