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Recipes 

Fregnacce alla pecorara

Marc Coffey

Fregnacce alla pecorara

A long marinating for a dish, what to taste, unrivaled! The wait will be rewarded!
Ingredients for 6 people:
For the dough

  • Flour 400g
  • 4 eggs.

For the filling

  • Wild boar meat 2 kg.

For the marinade

  • 3 cloves garlic, crushed
  • 2 stalks celery
  • 1 onion, sliced
  • 1 carrot, sliced
  • 2 bay leaves
  • mint leaves
  • basil
  • rosemary
  • 1 bottle of red wine
  • 1 hot pepper
  • salt, peppercorns.
  • For cooking
  • Flour
  • 4 tomatoes peeled and chopped
  • 1 cup heavy cream
  • 1 dl of olive oil.

For the dressing

  • Grated parmesan cheese.

 PREPARATION

  1. Put to marinate wild boar meat chopped together with all the ingredients of the marinade and completely covering by the wine for at least two days.
  2. After this time, pour the flour, shelled eggs and mix well until mixture is smooth, then let rest for about 1 hour.
  3. Meanwhile, prepare the sauce: remove the meat from the marinade and chop coarsely. Put the pieces of meat in flour and fry in a pan with the hot oil gradually adding small amounts of marinade liquid.
  4. When the meat is well cooked (after about 1 hour 30 minutes) add the cream.
  5. Take the dough with a rolling pin and roll out the dough and cut into squares of about 20 cm per side.
  6. Boil the squares of pasta in boiling salted water, then drain them and dry them on a clean cloth. At the center of each square put a spoonful of boar sauce then fold the dough into 4 pieces and place it in the dishes. Cover with more sauce, sprinkle with grated cheese and serve.