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Pizza 😍

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Home made stew with couscous.

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Hashbrowns with green pepper in them, 2 over easy eggs with little cheese sprinkled on top,3 strips of bacon,and a small bowl of watermelon.

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Homemade mac and cheese. With steaks on the grill

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Beef tacos with salsa and cheese and rice on the side

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stawberry cake

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Pappardelle with wild boar ragout

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Difficulty:Medium

Preparation:30 min

Cooking:310 min

Doses for:4 people

Cost:Low

 

Note:more than 20 hours of marinating

 

Difficulty:medium

Preparation:30 min

Cooking:260 min

Doses for:4 people

Cost:medium

Presentation

Pappardelle with wild boar ragù are part of the Tuscan Maremma culinary tradition ... tasty and appetizing, they contain the authentic taste of the past. Compared to the classic Bolognese sauce, that of wild boar has a more decisive and very particular note, thanks to its slightly wild taste. After long hours of cooking, this fine meat will be soft and it will be difficult to resist the scent of freshly made meat sauce! But what happens when the pappardelle meet this amazing condiment? Their union gives life to one of the most succulent first courses of the Tuscan tradition. The rough and porous egg pastry absorbs the game ragout to release it with every taste! So what are you waiting for? Let yourself be enveloped by the aromas and the rustic flavor of pappardelle with wild boar ragout.

 

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Pappardelle with egg 250 g

Ground boar 500 g

Tomato sauce 375 g

Red wine 50 g

Onions 50 g

Celery 40 g

Carrots 50 g

Extra virgin olive oil 15 g

Garlic 1 clove

Rosemary 1 branch

Laurel 2 leaves

Salt up to qb

Black pepper to taste

 

Preparation

How to prepare Pappardelle with wild boar ragout

Pappardelle with wild boar ragout

To prepare the pappardelle with wild boar ragù started with the condiment. Popped and peeled the carrot with a vegetable peel (1), also deprived the celery of the most external filaments and cleaned both the garlic and the onion. Wash and finely chop everything, keeping aside the whole garlic (2-3).

Pappardelle with wild boar ragout

Pour the oil into a pan with a thick bottom and add the carrots (4), the celery (5), and the minced onion (6).

Pappardelle with wild boar ragout

Add also the garlic in large pieces (so you can remove it more easily at the end of cooking) and let it simmer for about ten minutes on a gentle flame (7). Add the minced wild boar (8), chopped rosemary and bay leaves (9).

Pappardelle with wild boar ragout

Lightly raise the flame and let it cook for another 10 minutes, stirring with a spatula (10), in order to cook the meat evenly. At this point, blend with the red wine (11) and only when the alcohol is completely evaporated add the tomato sauce (12).

Pappardelle with wild boar ragout

Add salt (13), pepper and cook covered for about 3 ½ hours over low heat, then remove the lid and let the sauce dry for another 30 minutes (14). Cook your pappardelle in plenty of boiling water, salt to taste (15).

Pappardelle with wild boar ragout

In the meantime, transfer the sauce into a large pot, drain the pasta and pour it into the pan with the sauce (16), stir until all is mixed (17) and serve your pappardelle with still hot boar ragout (18).

storage

Keep the pappardelle with wild boar ragout in the fridge, closed in an airtight container, for 1-2 days at most. If you have used all fresh ingredients, the only meat sauce can be frozen.

 

Council

Cook the sauce over low heat, and long to ensure that all the flavors tie at best.

 

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nothing 🙂

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8 hours ago, Leatherface said:

nothing 🙂

Bon apetite for that :D

 

For me: Soup

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coconut shrimp and onion rings😉

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Spaghetti with Carbonara

Difficulty:
low
Preparation:
15 min
Cooking:
10 min
Doses for:
4 people
Cost:
bass
Presentation
Spaghetti with Carbonara
The Vicolo della Scrofa, for those who know Rome, is one of the most characteristic and symbolic streets. Just in a trattoria of this street, from which the name of the alley, the first Carbonara seems to have been made, in 1944. The most reliable story tells the meeting between the ingredients available to American soldiers and the imagination of a Roman cook . The result was the prototype of spaghetti carbonara: eggs, bacon (then guanciale) and cheese. Man gradually the recipe has evolved to what we all know today and we can appreciate it at the home of true Roman friends (and voracious!), In trattorias as in starred restaurants of the capital, throughout Italy and abroad, in countless versions: with or without pepper, with one egg yolk per person or the addition of at least one whole egg, with pork cheek or bacon.
The carbonara dressing is prepared in a matter of minutes. Just think that you need only spicy cheeks cut into strips, a golden cream made with egg yolks (in our version) and lots of grated Pecorino at the moment.
In its simplicity and richness of raw materials, the recipe of spaghetti alla carbonara is a close relation of two other cornerstones of genuine Italian cuisine: amatriciana and gricia! Take a dip in the popular Rome with us and discover how to make creamy spaghetti carbonara, let us know if our version you like and ... look forward to yours!

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Tic tac :D

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Chips

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