piatto di pappardelle al sugo di cinghiale

Such a strong love of cooking that makes you leave your job, and fish from the deck of cards offering different opportunities in life. A few years ago Cecilia Dei decided like that, out of the blue, to change her life. “I was an accountant before and worked in a office – she says – but I really missed cooking, the smells and tastes of the kitchen which I had grown up with, thanks to my grandmother. For this reason my husband Massimo and I decided to experiment and we opened this tavern a Tavernelle, where I can dedicate myself to traditional dishes, retrieving those same flavors, experimenting but without revolutionizing. I particularly love slow cooking, which gives me the opportunity to see the ingredients transforming, becoming something unique”. Tradition and authenticity: these are the key aspects for Cecilia and Massimo in their tavern; dishes in which the cooking process prevails on the decoration, and dishes of substance, which are typical of Tuscany.

piatto di pappardelle al sugo di cinghiale

Such as her pappardelle with wild boar, which Cecilia prepares for us, explaining that it is one of her favorite dishes, especially because it requires slow cooking. You start it much earlier in fact, by marinating the meat in vinegar, red wine, lemon and a mix of aromas including laurel, juniper and rosemary. After that comes the washing stage and then the cooking. “No oil to start with, but only when it starts to turn brown. And I put a few dry mushrooms on top, following a family tradition”. But part of the secret of this dish also regards the pappardelle, made by hand using ancient grains, which are capable of giving a much more intense flavor and different texture: “They mix with the sauce better and the pasta does not lose its taste”. It is a beautiful dish, in which small pieces of wild boar emerge from the pappardelle. “Because the meat does not have to be minced. This in the end is a one course dish and should be enjoyed as such”. Maybe with a good red Chianti wine.

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