Pappardelle al Cinghiale

Recipes Maremma

Fettuccine with white truffles


  • 400 g of fresh fettuccine
  • butter
  • grated Parmesan cheese
  • salt
  • white truffles fresh or canned

Put to fire the fettuccine in salted water. Heated with steam pot dish in which you put the butter into pieces and a few slices of truffle cut thin. A cooking completed, drain the pasta, Versatel in the tray, add the 'more butter, if you bought box of truffles used in their liquid poured in the tray, parmesan cheese and slices of truffles. Serve.

Ceci soup with porcini mushrooms

Ingredients - for two people:

  • 450 gr. of boiled chickpeas
  • 450 gr. of fresh porcini
  • 1.5 l. of meat broth
  • 375 cl. white wine
  • 150 cl. extra oil virgin Tuscan
  • 6 ripe San Marzano tomatoes
  • 1 onion
  • 3 cloves d 'garlic
  • 1 celery heart
  • 1 bunch of parsley
  • a few twigs of fresh marjoram
  • 1 bunch garnish
  • salt and pepper to taste

Finely minced garlic, onion, parsley and celery: soffriggere do without half of the color and then add the mushrooms porcini cut into thin slices and chickpeas already boiled. Brown for a few minutes adjusting salt and pepper and wet with white wine making it evaporate. Add the broth hot meat, tomatoes peeled and cut into juliemme the bunch garnish. Boil for 15 min. and remove the bunch. Serve in bowls or rustic fondine garnish with slices of Tuscan bread stale, toasted and garlic, sprinkle with pepper to reel. Add a wire oil and leaves of marjoram.

Water Cotta


  • half cup olive oil
  • 2-3 large onions
  • some ripe tomatoes
  • 1 egg per person
  • odors (basil, celery)
  • grated pecorino
  • water or broth
  • pepper or hot pepper qb

In a pot holster Fry the onions and celery until a sliced completely dissolved. Add the tomato, cut into pieces and basil, then pour plenty of water or broth. Cook for 15 minutes. Then plunge the eggs one by one in the liquid (white and red together, without break) and boil on a low flame until rapprese be. Take the earthenware bowls and make a fund of stale bread, cospargetele of pecorino and drenched with boiling broth. Garnish each portion with an egg.

I Ciaffagnoni


  • Prepare a rich meat sauce.
  • Besides, a white sauce of 1 liter of milk.
  • We prepare for sfoglia the "Ciaffagnoni" (8 people).

Beat 8 eggs in a medium saucepan. Add a pinch of salt and flour versateci without turning slowly whisk. After the dough has hardened, while maintaining a degree of softness, add water always stirring gently down to three-quarters of the pan. Take rest for 4 or 5 hours.

Take a cup and get a little oil and a piece of bacon, well ungiamo a hot frying pan already. Put the frying pan to fire and pour a little liquid Paston after mixed. The result will be a frittatina thin and almost transparent, like a leak. A stacked on the Ciaffagnoni (not stick). On a pan is a row of Ciaffagnoni and then versateci over the sauce and parmesan cheese, do so with other files, such as the lasagna. Everything is covered in white sauce and then baked then.

Fish soup


  • 1 kg. any fish, not fat
  • half cup olive oil
  • 1 onion
  • 2 carrots
  • 1 rib of celery
  • 1 clove of garlic
  • 1 pinch of parsley leaves
  • a few basil leaves
  • some piece of red chilli
  • 2 tablespoons tomato paste
  • 1 teaspoon concentrated
  • 150 gr. Fried bread or pasta long thin

Put in a saucepan a little oil, a wrought onion, carrot, celery, garlic, parsley and hot pepper. Brown over low heat, add the and tomato concentrate. United fish already cleaned before and cook for 15 minutes. then remove the bones and go to the mixer until combined and slightly salty warm water. Put the fire stirring. To get a soup with pasta, you remain the broth and enough liquid inside cuocetevi Bavette or cut. For a soup rather keep more dense and served with fried or toasted crostini.

Work in Maremmana


  • 500 gr. Baccalà not to wet
  • olive oil
  • tomatoes
  • red onion
  • parsley
  • 2 garlic cloves
  • flour
  • salt and pepper

Put a bathroom all day the cod. Drain the salt cod and cut into pieces regularly. Ascigatele well, infarinateli and dorateli fry in hot oil. Prepare a hackneyed very end with the red onion, parsley and two cloves of garlic. In a baking dish soffriggere beat in the olive oil, add tomatoes and salt cod golden. Do flavor for a few minutes, pepper and enough salt and serve.

Wild boar to Cacciatora


  • Wild boar meat
  • olive oil
  • garlic
  • rosemary, bay leaves and chili
  • white wine
  • tomatoes
  • concentrated tomato
  • salt to taste

Cut into small pieces of wild boar meat and brown do with oil, garlic, rosemary, bay leaves and chili. Go by the somewhat 'cooking liquid and add dry white wine. When this is completely evaporated, add tomatoes and tomato preserves. Salt to taste and bring to cooking slowly adding water when needed. Serve.