I was in Italy for few weeks and had Pici ala cingiale in Florence...It was a life changer

What a wonderful channel, I’m making this recipe for sure. Love the 👵 making their pastas and cooking their old times recipes 😍❤️❤️❤️👵😋

After reading about wild boar ragu in Under The Tuscan Sun for years, I now feel compelled to try it myself. Thank you!!

Now this is right up my alley! I loved cinghiale pasta when I visited Tuscany ten years ago! Tony

HI! I'm so glad that I found you! 4 hours of Videos and I can not stop!!! Your channel is amazing, I hope it will grow big and you get big succses. Much love from a german Noodle-Lover

@Patriot41776

6 жыл бұрын

Stachlkatz das macht mich an! 4 years of high school German language lessons culminating in this moment!

Now that looks awesome!! Interesting seasonings..... :)

It looks so good! 😋

Glad to see some men!

YUMMO!!

Would love the recipe esp the quantity of cinnamon and nutmeg. I think I can wing the rest. Will omit chocolate since I’m not using boar.

Yum

@pastagrannies

6 жыл бұрын

hi John, the flavours are particularly good - and would work with venison as well. best wishes, Vicky

I think I can see one black and one green olive right at the end on the finished dish, but didn't see him add them?

Very interesting with addding some chocolate in the ragu. I dont think i very heard of that. did you get to taste it and could you taste the chocolate in it. I will have to try adding a bit of chocolate next time i make a sauce. Thank you again Vicky

@LunaVee3435

5 жыл бұрын

it's the kind of flavour that works so well with gamey, "intense" meat like wild boar, which also pairs well with warm spices like cinnamon and nutmeg. it's a flavour combination close to medieval and renaissance cuisine, in which they used sweet spices with meat very frequently, both for taste and to cover up some unpleasantness due to time+lack of refrigeration.

@MelvisVelour

5 жыл бұрын

@@LunaVee3435 Very true, I've had a similar version that the nonna of a dear friend of mine used to make and she added shavings from a medallion of Abuellita's chocolate which also included the additional spices and saved her having to add them as well. But I have to get something out there my fellow Pasta Grannies fans, what is this with "farmed wild boar"? Feh!

@LunaVee3435

5 жыл бұрын

@@MelvisVelour they should be boars kept in big-enough-but-still-enclosed forest areas, they feed themselves but they are "helped" during period of food scarsity and the ones that fall ill are either humanely culled or given some medical attention. the taste remains the same

@mauriziocosta8416

5 жыл бұрын

@@MelvisVelour They are raised freely on vast fenced sections of hill. For them additional pasture is deposited at points frequented by families. Except in very limited areas, all European wild boars are descended from some male survivors in Hungary and from raised sows. The "natural" boars reproduce once a year and have two or three little ones, the current boars reproduce once or twice with seven or eight births. There is no real biological difference between wild boar and pigs.

@mauriziocosta8416

5 жыл бұрын

Cocao powder in regulary used in Italian cooking in some recipe that uses sweety meats or if the long maturation accentuates some flavores. For example: coda alla vaccinara (beef tail "as cow breeders use to do"), that is a traditional recipe from Rome area, which contains the tail and the muscle of the bovine cheek, all made in medium sized pieces, olive olil, onion, garlic, a good amount of salted pork fat (lardo or guanciale), wine, black pepper, tomato pelati, and, at the end of cookingprocess, a broth of celery sticks, raisin, pine nuts, and cocoa powder (not sweetened).

omg........

80% what? Someone help!

@pastagrannies

5 жыл бұрын

80% chocolate. ie plain or dark, not sweet chocolate. 😊 best wishes, Vicky

@kimquinn7728

2 жыл бұрын

@@pastagrannies Thank you! Its been 3 years but I finally have a 5lb boar roast in my freezer. Cant wait t I try this!