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Recipe by the Chef Giuseppe Giuliattini - Arezzo

Ingredients for 4 servings: 360 g fresh Tagliatelle, 180 g Boscovivo wild boar ragout, Parmesan cheese, 4-5 tablespoons extra virgin olive oil.

For the tagliatelle: 300 g flour, 3 eggs, 10g salt.

Place the flour in a mound. Use your fingers or a spoon to create a well in the middle of the flour mound. Add the eggs and salt in the center of it. Mix well whisking gradually the flour into the egg mixture. Knead the dough until the it is smooth and elastic. Let the mixture rest for an hour, roll out and cut it in thin and 1cm wide strips. Cook the Tagliatelle in salted boiling water. Warm the Boscovivo wild boar ragout in a pan with a glass of broth for about 2 minutes. Pour the Tagliatelle on the pan with the wildboar ragout and 4-5 tablespoons of Boscovivo extra virgin olive oil and the Parmesan cheese. Serve well hot.