Comments on: wild boar sauce (cinghiale ragu)

By: Jeff Duncum

Jeff Duncum — Wed, 28 Dec 2011 04:19:00 +0000

Janelle- About 5 years ago I was lucky enough to be in Siena and was able to eat a dinner with the contrada who had just won the most recent Palio. We were fed cinghiale with pasta and it was fabulous. For some reason I remember the boar to be more like a ground meat in the ragu. Have you ever had it that way, or do you think the pieces of meat may have just fallen apart? We are overrun with wild hogs here on our ranch in Texas and I’m dying to make a cinghiale ragu. I just can’t seem to find a recipe that is similar to what I remember eating.

By: Talk of Tomatoes (new) | Italian appetizers for 350? Sure, no problem.

Talk of Tomatoes (new) | Italian appetizers for 350? Sure, no problem. — Sat, 26 Nov 2011 20:52:35 +0000

[...] live in Italy where I cooked non-stop. It is where I fell in love with olive oil (even more so), cinghiale, polenta, risotto, arugula salad, ragu and tiramisu—and easily the reason I have fava beans [...]

By: janelle

janelle — Tue, 15 Mar 2011 03:19:50 +0000

Love the white boar;). And am so into making gnocchi! I plan to post a recipe soon for sweet potato gnocchi with brown butter and sage;). Thanks for the reminder;)

By: Patti

Patti — Sun, 13 Mar 2011 19:54:13 +0000

We also lived in Europe for a couple of years and remember dining at the “White Boar.” The spinach and ricotta dumplings (gnocchi) were to die for! Served with a wonderful brown butter and sage sauce – have been looking for the recipe for years!
will surely try the wild boar sauce, looks delicious!

By: Make your own Italian Herb Blend: | Talk of Tomatoes

Make your own Italian Herb Blend: | Talk of Tomatoes — Wed, 24 Feb 2010 14:32:30 +0000

[...] Piccante per Spaghetti.” In other words: spicy mix for your spaghetti. Think red sauce or ragu; I tossed some into my shredded-carrot saute and it turned out delicious (no doubt the diced [...]

By: janelle

janelle — Sun, 31 Jan 2010 20:26:12 +0000

Diana: tasting is a good thing! Besides calories only count for half if we eat them while standing up. Seriously, in cooking school it was all about ‘taste, taste, taste’ as you go to be sure to adjust seasonings constantly… its a good thing!

By: DianaHayes

DianaHayes — Sun, 31 Jan 2010 00:33:05 +0000

I’ve never had boar, but I’m willing. I also love lengthy simmers, but my problem is that I keep tasting and tasting, not because I’m unsure, but because I like tasting darn it.

By: Charles

Charles — Sat, 30 Jan 2010 17:19:03 +0000

Janelle – Thanks for stopping by our site and your comment and giving me the opportunity to find Talk of Tomatoes. So you’re just up the road from Oregon in Seattle. Love you site, this recipe and especially this sentence in your “Let’s Talk.” “This isn’t a food tour through the great tables of Europe, but about people like us making the journey in our own kitchens count.”

Will return often.

By: Erin (Travel, Eat, Repeat)

Erin (Travel, Eat, Repeat) — Tue, 26 Jan 2010 19:43:21 +0000

I’m so glad that you found my blog — we seem to have a lot in common. I always love reading other expat’s blogs. Travel and food make the best partners. It’s definitely the most amazing part about exploring new countries.

By: oriana

oriana — Tue, 26 Jan 2010 14:58:34 +0000

hi I love this recipe and I appreciate that it’s the real tuscan thing…If you are ointerested in Tuscan food and food culture, take a look at my blog http://www.tuscanycious.com p.s. thanks for the being precise, I’m sure there’s wild boar in the states