TUSCAN FOOD

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

Ingredients

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

Method

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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TUSCAN FOOD

Mamma Margherita’s tortelli with wild boar

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