Pappardelle with knife-cut wild boar ragù and aged sheep ricotta
Pappardelle al ragù di cinghiale battuto al coltello e ricotta di pecora stagionata
Trattoria La Madia · Turin
Nutrition
- Protein22%
- Fat43%
- Carbohydrates35%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Wide ribbon pasta served with a rustic, hand-cut wild boar ragù and aged sheep ricotta cheese.
- Cuisine
- Italian
Typical ingredients
- pappardelle
- wild boar
- sheep ricotta
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Italy
About the classic pappardelle. This venue serves its own version.
- Origin
- Italy
Read more
Pappardelle (Italian: [papparˈdɛlle]; sing.: pappardella; from the Italian verb pappare, meaning 'to gobble up') are large, very broad, flat pasta, similar to wide fettuccine, originating from the Tuscany region of Italy.
Excerpt from the Wikipedia article “Pappardelle” · version used · CC BY-SA 4.0
Did you like this dish?