Mamma Margherita’s tortelli with wild boar

“I fondly remember the way my mother would prepare this wild boar sauce," says Daniele Sera, chef at Castello di Casole, A Belmond Hotel, Tuscany. “She paired it with her homemade pappardelle. It is one of my most cherished childhood memories.” Chef Sera twists his family’s traditional recipe with a touch of modern flair, adding Stracchino cheese and shavings of indulgent truffle. Tuscan food never tasted so good.

A chef prepared a beautifully presented dish for the acclaimed Tosca restaurant at Belmond Castello di Casole

Wild Boar Tortelli


For the sauce

  • 500g wild boar (loin or leg)
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 1 onion, minced
  • 1 bay leaf
  • Cloves, to taste
  • Juniper berries, to taste
  • Fresh rosemary, to taste
  • Fresh sage, to taste
  • Red chilli pepper, to taste
  • 2 tablespoons tomato puree
  • 2 cloves of garlic, minced
  • 60g / 2 oz Pecorino Senese cheese (use Parmigiano if unavailable)
  • 1 bottle of red wine (we recommend a good Sangiovese)

For the pasta

  • 200g / 1 ¼ cups ‘00’ flour
  • 200g / 1 ¼ cups durum wheat semolina
  • 4 eggs

To serve

  • Stracchino cheese
  • Black truffle

To drink

  • Castello di Casole Sì di Sì wine, or a good Sangiovese


  • Wash the wild boar meat with running water. Leave it soak for 2 hours in fresh cold water with 1 teaspoon of salt. Repeat this process three times, so that the meat has soaked for 6 hours in total.
  • Marinate the wild boar in red wine with rosemary, sage, garlic, juniper berries and clove for 12 hours. Afterwards, retain the red wine liquid.
  • After your meat has marinated, make your fresh pasta. Combine all the ingredients to make a dough.
  • Knead the dough until it is smooth and elastic. Cover it with plastic wrap and let it rest in the fridge for at least 1 hour.
  • Sauté the carrots, celery, onion, garlic and chilli with a splash of olive oil.
  • Cut the meat into small pieces and add it to the pan.
  • When the meat is well glazed, add the red wine you used to marinate and cook until reduced. Add the tomato purée. If it starts to look dry, add a little hot stock.
  • Let the mixture cool a little, and then blend it.
  • Take your pasta dough and roll it out very thinly. Cut your pasta into 3-inch rounds.
  • Fill the pasta. Put a teaspoon of filling in the middle, seal the tortello with another circle of dough, and then bring two edges together. Watch the video below for shaping guidance.
  • Cook the tortelli in boiling water for 5 minutes.
  • Serve the tortelli with melted Stacchino cheese and thin slices of Black truffle.

Buon appetito!

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