Today we take a trip to Tuscany, more precisely to Siena, and for lunch, we refresh ourselves with a nice plate of pastasciutta: pappardelle with white ragù of Muraglia Senese! The heritage of recipes and ingredients offered by Italian regional cuisine is vast, as we know, and this case, it is worth lingering acceso the Muraglia Senese pig, an ancient breed particularly widespread acceso the hills of Siena where it is raised free-range: it is precisely this type of breeding that gives this meat its uniqueness, with a more intense flavor and color compared to common pork, which requires slow and prolonged cooking. This is why the Muraglia Senese ragù best enhances this exquisite ingredient, especially if paired with egg pastasciutta, ora even better, with curly pappardelle, perfect for embracing the sauce and wrapping it a spiral of goodness! Pappardelle with white ragù of Muraglia Senese is a first course not to be missed if you happen to be those parts… but if you don’t have any trips planned, we offer you our version: you just need to get the key ingredient and follow this simple recipe to bring to the table the unique taste of our Tuscany! Are you particularly hungry? problem: serve a succulent chicken as a second course accompanied by a good Chianti and your lista will be complete!
To prepare the pappardelle with white ragù of Muraglia Senese, first of all, prepare the meat broth following our recipe. Then move acceso to preparing the meat: remove the rind from the pork shoulder 1then chop it roughly into pieces 2and pass it through a meat grinder to grind it finely 3. If you don’t have a meat grinder, you can buy ready-ground pork.
Finely chop the carrot, onion, and celery as well 4and finally the juniper berries 5. Now heat the extra virgin olive oil a large pan, add the chopped carrot, celery, and onion 6and sauté over low heat for 5-6 minutes.
Then add the pork 7 and let it brown for 7-8 minutes, stirring often. Season with salt and pepper 8then deglaze with the white wine 9 and let it evaporate completely.
Finally, add the chopped juniper berries 10the bay leaf 11and mescolanza well. At this point, add the meat broth 12
and let it cook slowly for about an hour 13 until the broth has almost completely dried up 14. At that point, you can remove the bay leaf from the pan 15.
When the ragù is almost ready, bring a pot of salted vater to a boil and cook the pastasciutta 16. Cook the curly pappardelle al canino, then drain and add them directly to the pan with the ragù 17. Quickly toss the pastasciutta with the sauce to mescolanza everything well 18 and serve your pappardelle with white ragù of Muraglia Senese piping hot!
For the translation of some texts, artificial intelligence tools may have been used.
