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PEPOSO DI CINGHIALE ALLA TOSCANA (Wild Boar Stew with Pappardelle)
WEST COAST PRIME MEATS22Ingredients
60Minutes
970Calories
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Ingredients
US|METRIC
6 SERVINGS
- 4 lb. wild boar
- 2 1/2 qt. Chianti (or dry Italian red wine)
- 3 bay leaves
- 3 sprigs rosemary
- 6 sage leaves
- 18 juniper berries
- 24 black peppercorns
- 5 Tbsp. extra-virgin olive oil
- 1 cup red onion (one large, cut in 1/4-inch dice)
- 1 cup celery (about four stalks, leaves removed and cut in 1/4-inch dice)
- 1 cup carrots (about three medium, peeled and cut in 1/4-inch dice)
- 5 garlic cloves (peeled)
- 2 tsp. salt
- pepper (mill)
- 2 cups Italian tomatoes (crushed and peeled)
- 1/2 cup tomato paste
- 1 Tbsp. cocoa powder
- cinnamon stick (Quarter of a)
- 3 lemon peel (1-inch wide strips of, white pith removed)
- 1 pinch nutmeg
- 1 lb. pappardelle
- 1 tsp. salt (to season the pasta water)
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NutritionView More
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970Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories970Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium1400mg58% |
| Potassium1000mg29% |
| Protein73g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber6g24% |
| Sugars9g |
| Vitamin A80% |
| Vitamin C20% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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