Priests' Hats Pasta with Calabrian Wild Boar Sauce
Cooking Time: 30 minutes
Total Cooking Time: 2:30 hours
Serving: 6 servings
- 600 g fresh pasta dough with egg
- Fine semolina for dusting
- 2½ tablespoons Spanish extra virgin olive oil
- 1 small onion, chopped
- 2 garlic cloves, finely chopped
- 8 sage leaves
- 2 tablespoons finely chopped flat (Italian) parsley
- 350 g minced wild boar (leg or shoulder)
- 350 g minced pork belly
- Fin sea salt, to taste
- Freshly ground black pepper, to taste
- 200 ml red wine
- 800 g fresh roma tomatoes, without skin and seeds and roughly chopped
- 1 teaspoon hot, dried chili pepper flakes, plus some extra for serving (if desired)
- Beef broth or water, if needed
- Freshly grated pecorino cheese
If needed, remember to pre-order wild boar from a poulterer. During the game season, it is easily accessible.
To make cappelli di preti, start by rolling out the fresh pasta dough into slices no more than 1 mm thick. Cut the slices into squares measuring 6.5 x 6.5 cm, and then cut the squares diagonally from corner to corner, creating two triangles.
Brush some water onto the lower points of the triangles, and fold them inward to resemble the shape of a bishop's mitre. Lightly dust the folded pasta with semolina and set it aside on baking sheets lined with baking paper.
Next, prepare the sauce. Heat extra virgin olive oil in a frying pan over medium heat, and sauté the onion, garlic, sage, half of the parsley, wild boar, and pork. Season with salt and pepper to taste. Stir in the minced meat with a spoon and fry until nicely browned. Pour in the red wine and cook until the wine has completely evaporated. Add the tomatoes, the remaining parsley, and pepper flakes. Let the sauce simmer for at least 2 hours, adding some beef stock or water if it starts to boil too much.
In a separate pot, cook the pasta in plenty of boiling, salted water. Once the pasta is cooked, drain it and mix it with the sauce, adding a little pasta water if needed. Serve the dish hot, sprinkled generously with freshly grated pecorino cheese. For those who enjoy some heat, feel free to add dried pepper flakes as a final touch. Enjoy!
Recommended Wine Pairing:
We recommend pairing the recipe with:
Discover the exceptional Italian red wine, named after the Renaissance town of Montepulciano in Siena. This delightful blend of Sangiovese (Prugnolo Gentile) and Canaiolo grapes is aged for two years in large oval Slavonian oak barrels, with a touch of French oak influence.
Enjoy a delightful red wine from Sicily, Italy made with the finest Nero D'Avola grapes. This wine comes from a vine that is 25 years old and was carefully harvested by hand in September. It has undergone a meticulous process of vinification and maceration for 30 days, followed by aging in French oak barrels for 10 months. Afterward, it was refined for an additional 6 months in glass before being released to the market. Cheers!
Try Sommos Reserva 2016 with its beautiful ruby color and violet undertones. You'll experience dehydrated fruits, hints of barrel with cinnamon, and a smooth, delightful taste. Its delicate and round tannins create a satisfying sensation that lingers. This wine pairs perfectly with grilled foods and roasts, best served between 15 and 17°C.
Introducing Pago A 2018, a delightful Spanish red wine with a captivating deep cherry red color. It exudes elegance and a delightful fruitiness. The harmonious and well-balanced palate leads to a rich, satisfying finish with gentle tannins. This versatile gem perfectly complements meats and pasta. Serve chilled between 13ºC - 15ºC for the ultimate enjoyment.