A hot take on another Tuscan dish, this Spicy Wild Boar ragù is perfectly complimented by a pillowy Mint & Ricotta Gnocchi. Seared wild boar sausage and pork shoulder is slow cooked with Calabrian chilies, tomatoes, and fennel seed. A light Ricotta Salata cheese is best fresh shaved to finish the dish.
Serving For Two People
– 350g Mint & Ricotta Gnocchi
- 500ml Wild Boar Ragù
– 40g Ricotta Salata
Instructions
1) Bring a pot of salted water to a boil. Cook pasta for 2 minutes.
2) Gently warm sauce over low heat.
3) Add cooked pasta along with a couple spoonfuls of pasta water. Toss until evenly coated.
4) Serve on two flat plates. Finish with Shaved Ricotta Salata.
