Cavatelli to the Ragù of Wild Boar

Cut the wild boar meat into pieces and transfer it to a bowl. Cover with red wine, then add the crushed garlic, rosemary, sage, and parsley. Marinate for 12 hours, turning the meat occasionally so the liquid infuses every part of the meat evenly.

Pour the extra virgin olive oil into a tiella, that is, a earthenware pot, and heat it gently. Add the lardo of ham, onion and parsley finely chopped. Let it wilt over low heat until the onion becomes soft and translucent, without letting it darken.

Carefully drain the meat from the marinade and add it to the aromatic stock. Raise the heat and brown the pieces over high heatTurn them so they brown on all sides. When the surface appears golden brown, drizzle them occasionally with some of the marinade, letting it evaporate before adding more.

Join the tomato passata to the browned meat, salt and bring the sauce to a boil. Continue cooking. over medium heat, leaving it to simmer ragù until it is full-bodied and fragrant. The sauce should coat the meat and not appear watery; check the boil regularly to ensure even cooking.

Pour the durum wheat flour on the work surface, add a pinch of salt and gradually incorporate the necessary hot water. Knead for a long time until you obtain a mixture firm, smooth, and elastic. The dough is ready when it has no lumps and holds its shape without becoming sticky.

Divide the dough into small pieces and roll them one at a time on the work surface floured. Make thin cylinders, approximately the thickness of your little finger, by applying regular pressure with your hands. Keep the diameter uniform, so that the dough cooks evenly. cavatelli it will be homogeneous.

Cut the cylinders with a knife into segments about a centimeter and a half long. Press each piece with the tip of your middle finger and drag it slightly, forming the characteristic internal cavity. Widen the cavatelli on the work surface floured without overlapping them, to prevent them from sticking.

Bring to a boil plenty of salted water. Pour the cavatelli and boil them until cooked but still firm. Stir gently during cooking to separate them; when the pasta is tender and maintains a good structure, drain it carefully, keeping it warm.

Transfer the cavatelli drain them into a large bowl and season them with plenty of ragù of wild boar. Mix to distribute the sauce in the cavities of the pasta, then finish with a sprinkling of pecorino grated. Serve immediately, when the ragù it's still warm and the cheese perfumes the dish.