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Pappardelle al Cinghiale (Wide Noodles with Wild Boar Sauce)

Serves 6

• 450g wild boar meat, preferably from the leg
• 1 1/2 cups good red wine
• 1/2 yellow onion, chopped
• 1 tablespoon juniper berries
• 1/2 teaspoon black peppercorns
• 2 bay leaves
• 1 fresh rosemary sprig
• 3 tablespoons extra virgin olive oil
• 1 tablespoon all purpose (plain) flour
• 300g plum (egg) tomatoes, peeled and chopped
• Salt

• 2 1/2 cups all purpose (plain) flour
• 3 eggs

To prepare the sauce
Cut the meat into 3cm cubes and place them in a deep glass or ceramic bowl. Add the wine, onion, juniper berries, peppercorns, bay leaves and rosemary. Let stand to marinate in a cool place for 12 hours.

Drain off, strain and reserve the marinade. Dry the meat well with absorbent paper towels. In a shallow saucepan over moderate heat, warm the olive oil. Add the meat and brown on all sides, about 10 minutes.

Sprinkle the meat with the flour and stir well. Add the tomatoes and marinade and stir well, scraping up any browned bits on the pan bottom. Bring to the boil over high heat. Reduce the heat to low, cover and simmer gently until nearly all the liquid has been absorbed, about 2 hours. Remove the meat from the pan with a slotted spoon and chop it finely. Return the chopped meat to the pan, stir well, season with salt and simmer to blend. Set the sauce aside.

To make the noodles
Heap the flour in a mound on a work surface. Make a well in the centre and break the eggs into it. Beat the eggs lightly with a fork, then gradually work the flour into the eggs until a loose ball of dough forms. Knead the dough on a lightly floured surface until soft, smooth and elastic. Using a pasta machine, roll out the dough very thinly. Allow to stand for a few minutes then, using a long, sharp knife, cut into long strips about 3cm wide and 10cm long.

In a saucepan, bring at least 6 litres of salted water to the boil. Add the noodles and boil them for exactly 2 minutes. Drain and tip onto a warm serving dish.

Reheat the sauce. Pour the hot sauce over the noodles, toss and serve immediately.

Ova Sode Alla Maremmana (Stuffed Eggs, Maremma Style)

Serves 6

• 6 eggs
• 210g air cured wild boar sausages or other spicy sausages, skinned

Place the eggs in a saucepan and add cold water to cover barely. Bring the water to the boil. When it reaches boiling point, cook for 8 minutes from that moment. Remove the eggs from the pan and let cool to room temperature.

Shell the eggs, cut them in half lengthwise and remove the yolks. Place the yolks in the bowl of a food processor fitted with a metal blade. Cut a very thin slice off the rounded base of each egg white so that the egg half will stand upright. Set the whites aside.

Add the sausages to the food processor. Process until a creamy mixture forms.

Spoon the yolk mixture into the reserved egg white halves. Arrange on a plate and serve.

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