Amber Menabrea Malloreddus with Wild Boar Ragu
Ingredients for 4 portions
Pasta dough
| 500g | Semolina Rimacinata |
| 260ml | Amber Menabrea |
Sauce
| 500g | Wild boar mince |
| 20ml | Extra virgin olive oil |
| 100g | Celery finely chopped |
| 100g | Onion finely chopped |
| 100g | Carrot finely chopped |
| 1 | Garlic clove |
| 10g | Rosemary |
| 10g | Thyme |
| 10g | Bay leaves |
| 3g | Juniper |
| 1 tbls | Tomato puree |
| 1l | Red wine |
| 30g | Grated Grana Padano |
| 20g | Chopped parsley |
| Salt | |
| Black pepper |
Pasta dough
Slowly add Menabrea to Rimacinata and mix well to make the pasta dough. Leave the dough to rest at room temperature for approximately two hours and then start to make malloreddus.
Sauce
Fry the minced wild boar with extra virgin olive oil until golden and leave on the side. Sweat celery, onion, carrots and garlic together with rosemary, thyme, bay leaves and juniper in a pan for a couple of minutes. Add the meat and tomato puree to the pan. Add the red wine and simmer for about 4-5 hours until the wine is reduced.
Pasta
Roll little stripe of pasta, cut into cubes. The pasta is them shaped by pressing the cubes in the edge of a small piece of wood called su ciuliri (the riddle) thus obtaining a rounded shape of the pasta resembling a fat little bull.
In a big pot of salted hot boiling water cook the malloreddus for 2 to 3 minutes. Drain the pasta and add to the pan.
Cook together for 2-3 minutes and finish with Grana Padano. Season with salt, black pepper and parsley.
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