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Boston Restaurants Entree/Dinner Featured Recipes Italian Pasta Pork

Red Wine Braised Boar with Fresh Cavatelli

This recipe is from Paul Turano, Executive Chef at Tryst Restaurant in Arlington. The subtle flavor and gamey texture of the boar is enhanced by slowly simmering the meat at a low temperature over a long period of time, allowing the flavors of the sauce to marry with the boar. Pair this dish with a good, northern style Côtes du Rhône.

Boar Ragout Ingredients

  • ¼ cup canola oil
  • 3 cups diced mirepoix (onion, carrots & celery)
  • 3 lbs. boar shoulder – medium diced
  • 5 ea. garlic cloves, chopped fine
  • 2 tbs. rosemary, rough chopped
  • 2 tbs. thyme, rough chopped
  • 1/2 tsp. hot pepper flakes
  • 3 cups red wine
  • 4 cups veal stock
  • 1/2 can tomatoes; crushed by hand
  • 1/2 cup slab bacon
  • 2 ea. bay leaves
  • Salt & pepper to taste

Boar Ragout Cooking Instructions

  1. Heat a large Dutch oven or roasting pan over high heat, adding the canola oil.
  2. Season the boar with salt and pepper and sear until browned.  Work the meat in batches being careful not to crown the pan.
  3. Once all of the meat is browned add the mirepoix and sauté until tender and lightly browned.
  4. Add garlic until fragrant.
  5. Add rosemary, thyme and a pinch of hot pepper, until fragrant..
  6. Deglaze with veal stock, scraping out the sauté pan.
  7. Add the wine and remainder of the ingredients.
  8. Cover lightly and simmer for approximately 2 hours – or until meat is tender.

Cavatelli Ingredients

  • 2 cups flour
  • 1 egg (beaten)
  • 10 oz. ricotta
  • 1 tsp. salt

Cavatelli Cooking Instructions

  1. Pour the flour on a table or cutting board and make a well in the middle.
  2. Add the ricotta, salt, and beaten egg.
  3. Slowly pull all of the ingredients together with your hands and knead the dough for 2 – 3 minutes.
  4. Lightly flour and cover the dough with plastic wrap, then let it rest for at least an hour.
  5. Cut 2 oz. pieces of dough and roll into long dowels. Let dowels rest an additional hour after cutting.
  6. Cut each dowel into 1/2 inch pieces and cook in salted, boiling water for 10 minutes.

Toss the boar ragout with the cavatelli and sauté for a few minutes,  allowing the pasta to absorb the ragout – serve with Pecorino Romano cheese.

By Paul Turano

Paul Turano is the Executive Chef at Tryst Restaurant in Arlington

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