Wild Boar Ragoût and Rye-Caraway Pasta

Adapted by StarChefs.com
November 2011


Spice Mix
½ cinnamon stick
6 grams fennel seeds
6 grams coriander seeds
2 grams juniper berries
2 grams allspice berries
6 cloves
20 grams cocoa powder
Wild Boar Ragoût
1 bottle Red wine
½ bottle ruby port
1 boneless boar leg
salt and freshly ground pepper
1 cup small diced onion
½ cup small diced carrot
½ cup small diced celery
½ cup small diced turnip
1 tablespoon chopped garlic
1 bouquet garni
½ cup diced guanciale
¼ cup dried matsutake mushrooms, rehydrated
2 pounds ground pork belly
8 cups veal stock
8 cups chicken stock
2 cups heavy cream
Rye-Caraway Pasta
750 grams rye flour
750 grams 00 flour
10 grams toasted and ground caraway seed
465 grams water
To Assemble and Serve
1½ tablespoons chopped sage
1½ tablespoons chopped parsley


For the Spice Mix:
Combine the cinnamon stick, fennel seeds, coriander seeds, juniper berries, allspice berries, and cloves in a spice grinder and grind to a fine powder. Combine the mixture with the cocoa powder.

For the Wild Boar Ragoût:
In a large saucepan over medium heat, bring the wine and the port to a boil. Allow the wine mixture to cool, and chill it in the refrigerator. Once chilled, pour the wine mixture over the boar meat along with the salt, pepper, and 2 tablespoons of the Spice Mix. Marinate overnight. Remove the boar meat from the marinade, and season with salt and pepper. Reserve the marinade. Sear the boar meat over medium-high heat. Remove the meat rom the pan and drain. Sweat the onion, carrot, celery, turnip, and garlic in a pan until tender. Add the boar to the cooked vegetables, along with the reserved wine marinade, reducing the liquid in three stages. In the first stage, add the bouquet garnis, guanciale, mushrooms, and pork belly. In the second stage, add the veal stock and chicken stock, cover with parchment paper, and simmer until the meat is tender, approximately 2 hours. In the third stage, add the cream and simmer for 15 minutes. Reserve warm.

For the Rye-Caraway Pasta:
Combine the rye flour, 00 flour, and caraway seeds and mix thoroughly. Add the flour mixture and the water to the hopper of Arcobaleno Pasta Extruder and mix. Extrude the pasta, using die to create the desired shape.

To Assemble and Serve:
Bring a large pot of salted water to a boil. Cook the pasta to desired firmness, drain, and toss with the Wild Boar Ragoût. Plate the pasta and top with the chopped sage and parsley.