Traditional Piedmontese recipe that combines tajarin, thin egg tagliolini, with a flavorful wild boar ragù. The pasta is made according to the recipe of chef Enrico Crippa, while the ragù is a reinterpretation from La Cucina Italiana.
Knead the flour and semolina with the eggs until you form a homogeneous dough ball.
Let the dough rest for 30-40 minutes.
Roll out the pasta with a suitable pasta machine into thin sheets.
Let the sheets dry for at least 1 hour on both sides.
Cut the sheets into strips to make tagliolini (tajarin).
Prepare the ragù by finely chopping the celery, carrot and half an onion and sautéing them in a saucepan with a drizzle of oil.
Add the minced wild boar and brown for 5 minutes.
Deglaze with a glass of red wine.
Add a tablespoon of tomato paste and the tomato pulp.
Flavor with a chopped mixture of thyme, sage and rosemary.
Cook the ragù for about 1 hour and 30 minutes, seasoning with salt at the end of cooking.
Boil the tagliolini in salted boiling water for 2 minutes.
Drain the tagliolini into the pot with the wild boar ragù.
Finish the seasoning with a sprinkling of Grana and toss the pasta with a little cooking water.
Pasta machine for rolling dough
Recipe inspired by three-Michelin-star chef Enrico Crippa and reinterpreted for the wild boar ragù.
Italy, Lombardia
| Energy (kcal) | 149.41 |
| Carbohydrates (g) | 24.73 |
| of which Sugars (g) | 1.98 |
| Fat (g) | 2.71 |
| of which Saturates (g) | 0.92 |
| Protein (g) | 7.44 |
| Fiber (g) | 1.26 |
| Sale (g) | 0.05 |
