THIS MONTH’S FEATURED RECIPE
Infuse a fresh twist into your personal menu with featured recipes created by our chefs especially for you and your guests. This month’s recipe for Black Pepper Pici with Wild Boar Ragout, Porcini Mushrooms & Shaved White Truffle comes from the kitchen of Andrea Chef Marco.
Black Pepper pici with wild boar
ragout and porcini mushrooms
1¾ cup flour
1 cup semolina
½ cup water
6 tablespoons olive oil
½ teaspoon fresh coarsely ground black pepper
1 pound wild boar stewing meat, cut into 1-inch pieces
½ pound porcini mushrooms, sliced
5 pounds San Marzano tomatoes, peeled and blended
½ cup red cooking wine
½ cup milk
½ cup carrots, finely minced
½ cup onions, finely minced
½ cup celery, finely minced
1 garlic clove, finely minced
2 bay leaves
1 rosemary sprig
1 sage sprig
Salt and fresh coarsely ground black pepper, to taste
Combine the flour, semolina, salt and coarsely ground black pepper in a large bowl. Make an indent in the middle of the mound, then add water and 1 tablespoon of olive oil, mixing continuously until firm. Knead for 5-10 minutes on a flour-dusted surface until smooth and elastic. Cover dough tightly with plastic wrap, and refrigerate for 30 minutes to rest.
Unwrap dough, and roll into a rectangle roughly ½ centimeter thick on a flour-dusted surface. Using a sharp knife, cut the dough into long ½-centimeter strips. With lightly oiled fingers, gently roll each strip into a long tube, starting at the middle and carefully rolling outwards. Place each tube on a semolina-dusted tray as you go.
For the ragout, heat 4 tablespoons of olive oil in a Dutch oven or casserole dish. Sauté the mushrooms. Add the carrot, onion, celery and garlic, and cook for about 10 minutes. Add the meat, browning on all sides over high heat. Deglaze with red wine to remove and dissolve browned residue from dish. Scrape the bottom with a wooden spatula to get all the residue into the sauce. Once most of the wine has evaporated, add the blended tomatoes. Bring to a boil, stirring. Secure the rosemary, sage and bay leaves together in a bouquet with kitchen twine, which will ease their removal later. Add the bouquet of herbs to the sauce. Lower the heat to simmer. After simmering for two hours, add the milk, stir and cook for 5 more minutes. Taste to check the seasoning.
In a large pot, boil 6 quarts of salted water, then add the pici pasta. Stir constantly in the beginning to prevent it from sticking together. Cook until al dente, then drain in a colander. Remove herb bouquet from ragout, then add pasta. Drizzle with olive oil, and taste to check seasoning. Dish pasta into a bowl, and serve immediately. Enjoy!