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Yield 5 order of Pappardelle scale it at 6 ounces before cooking; the wild boar sauce is 3.25 ounces scoop per portions

2 lb of fresh pasta for Pappardelle
2 quart of wild boar ragout
1 cup of white truffle oil
1 cup of fresh grated Parmigiano Reggiano
Fresh cracked black corn pepper

White truffle oil tossed "Pappardelle" with wild boar ragout


Prepare the pasta and wild boar ragout following the links on the ingredients section of this recipe.
Cook the "Pappardelle" in a salted boiled pasta then strain it put it in a large bowl and tossed with the white truffle oil and the fresh grated Parmigiano Reggiano, add the fresh cracked black pepper corn, piled up the portion of pasta in a large bowl dish center it with 4 ounces ladle not completely full to much the portion of 3.25 ounces of the already warm wild boar ragout, serve.

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