Silver Travel Cook Club

CV VillasSilver Travel Cook ClubThis month our Cook Club features CV Villas as our guest editors with a special recipe from Tuscany. Read on for details of how to win a copy of The Tuscan Sun Cookbook.

CV Villas’ recipe of the month for May comes from Piero Capriotti, the resident pasta chef at Enoteca Tognoni, a restaurant located within the medieval hamlet of Bolgheri in Italy renowned for its Super Tuscan wines.

Piero is a devoted foodie and when he’s not working you’re likely to find him in the forests of San Miniato with his truffle hunting dog ‘Nera’ searching for black truffle to create his delicious ‘Tagloilini al tartufo’, or in the meadows near his home of Cecina, looking for wild asparagus to create an amazing ‘Risotto agli Asapragi’. During the winter in Italy, Piero takes an annual 2-month sabbatical when he flies to Philadelphia to hone his culinary skills working at a popular restaurant called Fork.

In Italy, pasta is served as a first course. Ask Piero about his ‘Primi’, as they are known, and he will tell you that the king of the pasta jungle in Tuscany is the ‘Papardelle al Cingiale’ (Pasta with wild boar ragu). See below for his recipe, which can easily be substituted with pork mince if you struggle to find boar in your local Waitrose!

Papardelle al Cingiale

Recipe: Papardelle al Cingiale

Ingredients:
  • 125g of papardelle pasta (per person)Piero Capriotti
  • 300g boar
  • 300g ground pork
  • 1 garlic clove
  • 1 sprig of rosemary
  • 4 sage leaves
  • 1 carrot
  • 1 bunch of parsley
  • 1 stick of celery
  • 1 onion
  • 5 tablespoons extra virgin olive oil
  • 1 red pepper
  • 1 glass of red wine
  • salt
  • 3 tablespoons of tomato paste
  • white vinegar

Preparation:

  • The day before cooking, soak the wild boar in a saucepan filled half with water and half white vinegar. Leave to soak for 12 hours before rinsing.
  • The day of cooking prepare a mixture of garlic, rosemary, sage, carrot, parsley, celery and onion and fry in a pan with oil.
  • Combine the ground pork and wild boar, red pepper and salt.
  • Fry everything, then add the red wine and simmer for half an hour.
  • Dilute with half a cup of hot water. Cover with the lid and cook for a further 40 minutes, adding more water if necessary.
  • Meanwhile, heat a large pot of salted water to boil, and then cook the pappardelle to al dente.
  • Serve the pasta, dressing thoroughly with the sauce.

To accompany the dish, Piero suggests serving with Bolgheri Superiore Greppicaia 2016, a full-bodied Super Tuscan red wine.

The Tuscan Sun Cookbook – Recipes from our own Kitchen

Piero is available as a guest cook on Mondays and Tuesdays at a range of villas including Bolgheri Beach House, La Sassicaia, Casa Palaia, Casa Della Loggia and Casa Isola.

View all villas in Tuscany or call 020 7261 5400 to speak to an Italy expert.

How to win a copy of The Tuscan Sun Cookbook

Simply tell us below in the Comments section about your favourite Italian meal and where you enjoyed it and the best entry will win a copy of this lovely hardback book.


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Other Members' Thoughts - 3 Comment(s)

  • Hunter
    16 days ago
    Now and again we meet up with a Benedictine Monk friend from Chilworth Abbey and we go to Positano's in Guildford for lunch. He speaks Italian very well as he has spent many occasions in Italy. So, he knows good Italian dishes and where to find them.
    Positano is in the centre of the high street, tucked in just off the main thoroughfare. Here, you can savour and enjoy the authentic Italian flavours from Southern Italy. They use fresh ingredients and traditional recipes.
    I had a Bruschetta starter with cherry tomatoes, basil and garlic. My main course was fantastic - Pollo ai Funghi - a rich pan fried chicken breast with mushroom cream and wine sauce with rosemary potatoes. Truly heavenly, as the mushroom sauce was fantastic, complimenting the chicken.
    I have to mention their dessert called Affogato Al Caffe which is a quality Italian Vanilla ice cream served with espresso coffee.(Sadly, I couldn't partake, being diabetic, but did try a little on a spoon)! Fantastico!
  • DRSask
    23 days ago
    Thanks for this recipe! I love wild boar so will definitely be giving this a try.
    One of my favourite Italian meals was a number of years ago when I was visiting Italy with a couple of friends. A highlight of the trip was a traditional Tuscan dinner at Monte Carlo winery and olive farm after an afternoon excursion to Pisa to see the leaning tower. There was a different wine for each course (as much as you could eat or drink), and if drunk with the wrong course the wine did not taste very good; with the right food accompaniment, it was delicious. The meal consisted of antipasti including prosciutto, salami, bruschetta and chicken liver pate; a wonderful vegetable and bread soup; pasta; salad with pork; biscuits with a very sweet wine; and grappa to top it all off. Needless to say, a number of people had a little snooze on the bus on the way back to the hotel.
  • ESW
    23 days ago
    I think one of the joys of Italian food is that it is so easy to make and tastes so delicious.

    I’ll always remember my first experience aged about 20. We’d had a day out in the family car and decided to treat ourselves to a meal in the Royal Wells Hotel which was one of the most expensive and best hotels in the area. We rarely did anything like that so this really was a great treat. (The ladies toilet was wonderful with the original Victoria fittings decorated with images of flowers and massive brass taps.)

    We were escorted into the dining room with great panache and seated at out table. A huge stiff white linen serviette was shaken out and placed on our lap, while we were handed a leather folder with the menu. Where to begin? The main course was easy - roast pork with all the trimmings. (It was a huge plateful and I still remember how good the pork tasted 50 years later. ) We mulled over starter and were intrigued by something called gnocchi. We asked the waiter who went to check full details with the chef and came back to explain what it was. Even more intrigued, we decided to be very brave and ‘risk it’.

    They came out on a plain white plate served with tomato sauce and were delicious. Even Dad who didn’t go for ‘all this foreign stuff’ had to admit he enjoyed them. They were an eye opener and started a love affair with Italian food ever since.

    It really was a meal to remember. The Royal Wells Hotel is still there and we still talk about that meal. May be one day I’ll go back and have another meal....