Recipe: Wild Boar Tortelli

Step 1 / 6

Wash the wild boar meat under running water. Leave it to soak for 2 hours in cold water with a tablespoon of salt. Repeat this process three times.

Step 2 / 6

Marinate the wild boar meat with wine, rosemary, sage, garlic, juniper berries and cloves for 12 hours. Once marinated, drain the meat but keep the liquid.

Step 3 / 6

While the meat is marinating, prepare the fresh pasta, mixing all the ingredients until you have a good dough. Knead the dough until it is smooth and elastic. Cover it with cling film and let it rest in the refrigerator for at least 1 hour.

Step 4 / 6

In a pan, sauté the carrots, celery, onion, garlic, chilli flakes and bay leaf with a splash of olive oil before adding the marinated meat to the pan along with the tomato paste.

Step 5 / 6

When the meat is golden, add the red wine that you used for the marinade and let it simmer on medium-low heat for 2 hours. If it looks a little dry as it simmers, you can add some water as it cooks. The meat will be very tender once done. Once the meat is tender, remove the pan from the heat and allow it to completely cool. Once cooled, finely flake the meat and remove the cloves and juniper berries.

Step 6 / 6

Take the pasta dough and roll it out very thin, then cut circles with a diameter of about 3cm. Place a spoonful of the wild boar filling in the centre of the pasta circles, then cover them with another circle and seal the edges. Boil the tortelli for 5 minutes each in salted water and serve with a spoonful of stracchino and finely sliced black truffle.