PAPPARDELLE WITH WILD BOAR SAUCE AND CAROLINA REAPER PEPPER
Calories: 430 Kcal
Preparation time: 30 min
Cooking time: 3 hours
Preparation time: 3 hours 45 minutes + time needed to cook the pasta.
Ingredients for 4 people
250g of egg pappardelle;
500g of ground wild boar;
1 small white onion;
1 stalk of celery;
4 tablespoons of extra virgin olive oil;
2 bay leaves;
400g of tomato puree;
1 clove of garlic;
1 sprig of rosemary;
1 glass of wine;
- a little quantity of Carolina Reaper powder;
- salt to taste.
Clean the carrot, onion and celery and chop them finely. Pour the 4 tablespoons of oil into a large saucepan and add the chopped onion, carrot and celery, then the whole clove of garlic (this will make it easier to remove). Leave to simmer for 10 minutes on a low flame, then add the ground wild boar.
Leave to brown for another 10 minutes on a higher flame, stirring occasionally so that the meat is cooked evenly. Pour the glass of red wine, the rosemary and the gold leaf, cook for another 30 minutes over low heat, when the wine has completely evaporated, add the tomato puree.
Add the salt and cook for about 2 hours with the lid on and over low heat. after the time has elapsed, remove the lid and cook, stirring frequently, for at least 30 minutes.
When the Ragù is cooked, turn off the heat and only at the end add the Carolina Reaper pepper, the tip of a teaspoon will suffice (the amount of pepper depends on personal taste and tolerance). It is essential to mix well after adding the chilli.
Cook the pappardelle in plenty of salted water, when there is one minute left before the pasta is cooked, drain it and put it in a pan where you have added the amount of ragù you want, finish cooking the pappardelle in the ragù, add a little water if necessary cooking pasta. serve by adding a drizzle of extra virgin olive oil.
VIRTUE OF THE WORLD'S HOTTEST CHILI PEPPER THE DEAR CAROLINA REAPER:
Undoubtedly it is considered the hottest pepper there is, but for sure it is also the best if added in minimal doses. In fact, many famous chefs use the hottest peppers to add in homeopathic doses to their recipes. The Carolina Reaper is the most used, it enters the kitchens of the most famous on tiptoe making their recipes more fragrant and tasty.
I often use the Carolina Reaper also for tomato soup, or for stews, but pay close attention to the dose.
ENJOY YOUR MEAL