🍝 Pasta al cinghiale con salsa di pomodori e cioccolato

Name: Pasta al cinghiale con salsa di pomodori e cioccolato
Total time: 30 min
Yield: 4 porzioni
Ingredients: 600 g carne di cinghiale (dalla spalla o dal coscio); 200 g cipolle (3 cipolle); 175 g carote (2 carote); sedano 100 g; 2 spicchi d'aglio; 3 cucchiai olio; sale; pepe; 1 cucchiaio concentrato di pomodoro; 175 ml vino rosso (o brodo di selvaggina); 50 ml vino Porto rosso (o succo di mirtillo rosso); 240 g pomodori pelati (in scatola, peso sgocciolato); 275 ml brodo di pollo; 350 g pappardelle; 50 g cioccolato fondente (min. 70 % di cacao); 2 rametti rosmarino

705 kcal · 30 min · 4 porzioni

Cucina gratis con l’app MyFoody →

Ingredienti

600 g carne di cinghiale (dalla spalla o dal coscio)
200 g cipolle (3 cipolle)
175 g carote (2 carote)
sedano 100 g
2 spicchi d'aglio
3 cucchiai olio
sale
pepe
1 cucchiaio concentrato di pomodoro
175 ml vino rosso (o brodo di selvaggina)
50 ml vino Porto rosso (o succo di mirtillo rosso)
240 g pomodori pelati (in scatola, peso sgocciolato)
275 ml brodo di pollo
350 g pappardelle
50 g cioccolato fondente (min. 70 % di cacao)
2 rametti rosmarino

Preparazione

1. Rinse the venison under running water.
2. Pat the meat dry with kitchen paper.
3. Cut the meat into approx. 1 cm cubes.
4. Peel the onions and carrots.
5. Clean the celery and wash it.
6. Remove any stringy fibers from the celery if necessary.
7. Dice the onions, carrots, and celery into fine cubes.
8. Peel the garlic cloves.
9. Finely chop the garlic.
10. Heat the oil in a heavy pot.
11. Sear the meat cubes on all sides.
12. Remove the meat from the pot and set it aside.
13. Season the meat with salt and pepper.
14. Fry the chopped vegetables in the same pot until golden brown.
15. Stir the tomato paste into the vegetables.
16. Toast the tomato paste briefly.
17. Deglaze with the red wine.
18. Add the port wine.
19. Let the liquid reduce completely over 10 to 15 minutes.
20. Add the meat, tomatoes with their juice, and broth to the pot.
21. Bring the mixture to a boil.
22. Reduce the heat to low.
23. Simmer the dish covered for 1 hour.
24. Bring plenty of salted water to a boil in a large pot.
25. Cook the pasta al dente according to package instructions.
26. Chop the chocolate coarsely.
27. Wash the rosemary.
28. Shake the rosemary dry.
29. Strip the needles from the rosemary stems.
30. Chop the rosemary needles.
31. Add the chopped chocolate and rosemary to the pot with the meat.
32. Let everything simmer for another 5 to 10 minutes.
33. Season the sauce finally with salt and pepper.
34. Drain the pasta in a colander.
35. Serve the pasta with the venison chocolate sauce.

Valori per porzione

kcal: 705
Protein: 57 g · Fett/Fat: 18 g · Carbs: 73 g