recipes
Baked gnocchi sardi with wild boar ragu’
Serves:
Ingredients
- 500g boneless wild boar shoulder
- 4-5 tbsp sunflower oil
- 4 rashers rindless smoked streaky bacon or pancetta, cut into 1cm/½in slices
- 1 large onion, finely chopped
- 4 garlic cloves, crushed
- 2 tsp juniper berries, lightly crushed in a pestle and mortar
- 200ml red wine
- 200g chopped tomatoes
- 2 tbsp tomato purée
- 1 beef stock cube
- 2 large bay leaves
- 2 bushy sprigs thyme
- 1 rosemary stalk leaves finely chopped
- 2 tsp caster sugar
- Flaked sea salt and freshly ground black pepper
- 200g of grated pecorino
- 1kg of gnocchi sardi
- 500g boneless wild boar shoulder
- 4-5 tbsp sunflower oil
- 4 rashers rindless smoked streaky bacon or pancetta, cut into 1cm/½in slices
- 1 large onion, finely chopped
- 4 garlic cloves, crushed
- 2 tsp juniper berries, lightly crushed in a pestle and mortar
- 200ml red wine
- 200g chopped tomatoes
- 2 tbsp tomato purée
- 1 beef stock cube
- 2 large bay leaves
- 2 bushy sprigs thyme
- 1 rosemary stalk leaves finely chopped
- 2 tsp caster sugar
- Flaked sea salt and freshly ground black pepper
- 200g of grated pecorino
- 1kg of gnocchi sardi
Method
Cut the boar into chunky pieces, each around 2.5cm/1in. Trim off any really hard fat or sinew as you go. Season the meat really well with salt and pepper. Heat two tablespoons of the oil in a large frying pan. Fry the boar in two batches over a medium-high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the boar is browned, transfer to a large flameproof casserole or large saucepan. Pour a little more oil into the pan in which the boar was browned and fry the bacon for 2-3 minutes, or until the fat crisps and browns. Scatter over the meat. Add a touch more oil to the frying pan and fry the chopped onion over a low heat for five minutes, stirring often until beginning to soften. Stir the garlic and crushed juniper berries into the pan and cook for two minutes more, stirring. Add to the flame-proof casserole with the meat and pour over the wine. Stir in the tomatoes, tomato purée and 200ml of cold water. Crumble over the stock cube, add all the herbs and the sugar and bring to a simmer.|Cut the boar into chunky pieces, each around 2.5cm/1in. Trim off any really hard fat or sinew as you go. Season the meat really well with salt and pepper. Heat two tablespoons of the oil in a large frying pan. Fry the boar in two batches over a medium-high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the boar is browned, transfer to a large flameproof casserole or large saucepan. Pour a little more oil into the pan in which the boar was browned and fry the bacon for 2-3 minutes, or until the fat crisps and browns. Scatter over the meat. Add a touch more oil to the frying pan and fry the chopped onion over a low heat for five minutes, stirring often until beginning to soften. Stir the garlic and crushed juniper berries into the pan and cook for two minutes more, stirring. Add to the flame-proof casserole with the meat and pour over the wine. Stir in the tomatoes, tomato purée and 200ml of cold water. Crumble over the stock cube, add all the herbs and the sugar and bring to a simmer.
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