Sad news – Mme wasn’t looking where she was going and fell and broke her kneecap!
Ooooer, it really hurts!
However, not daunted and sassy as ever she decided, ensconced on the sofa with a glass of Gavi in one hand and fresh Amaretti in the other, that Glynsky was up to the challenge of starting things off to be ready with food in the freezer for Christmas entertaining.
The Glynsky family (usually about 30 strong) have a tradition of congregating about 10 days before the main event for what has been nicknamed ‘The Ham Fest’ and as it is to be this year at Glynsky Towers there is much to do.
Everyone looks forward to Mme’s cooking so there is no escape, and as usual in trying times, it has to be Glynsky to the rescue.
This year the star dish is to be Pappardelle al Cinghiale
– a classic Tuscan dish of Pappardelle (which are wide and flat pasta which is perfect for holding rich sauces) and a truly amazing Wild Boar sauce.
Her recipe is so stunning (and popular!) we felt it ideal to share with you as an option for the holidays to come. So without ado here is all you need to make Nonna Papera’s
…play you a suitable piece of music from one of her preferred bands to mark the success of the Glynsky intervention, so I, with my usual humility, chose this:
- 2.5 kgs wild boar meat rough diced to about 30mm
- 2 celery stalks
- 2 carrots
- 4 large garlic cloves
- 2 tins of chopped tomatoes
- 4 tea cups of heavy red wine (Chianti, Rioja, Bulls Blood, St. Emilion whateva, but it is crucial!)
- 2 tea cups of light beef stock
- lots of rosemary, thyme and sage and (if you like it) bay
- the finely grated zest of 2 lemons
- home made chilli olive oil (see below)
- some (any) flour
- salt n pepper
Dice the celery and carrot into very small cubes. In a hand blender place two cleaned chillies with about a cup of olive oil. Whoosh up til smooth.
Press the garlic into a large stewing pan and put in the diced vegetables. Pour in the chilli oil and fry (stirring) til the garlic turns very slightly brown and the vegetables have softened.
Place the meat in a bowl with a handful of flour and mix gently to coat each piece. Turn the floured meat out into the stewing pan and stir very gently with a wooden spoon so that it becomes evenly sealed (browned) and coated in the garlic etc mixture. Add the red wine and stock. Stir gently. Bring to boil and hold for about 10 minutes. Add the herbs and lemon zest, cover and transfer to oven at about 120 C for at least 2 hours – nearer 4 is probably better – and take out about every hour or so to give a gentle stir.
It should finish up fairly thick – too runny, put back in oven without lid.
On completion of cooking allow to cool a bit and then using a fork in each hand shred the remaining meat lumps by pulling apart. This gives it a real ‘casalinga’ look.
Now do whatever you want, divide and freeze some whilst keeping enough for tonight’s dinner, freeze the lot (maybe in 2 portions in bags) etc.