Fregnacce alla pecorara
Fregnacce alla pecorara
A long marinating for a dish, what to taste, unrivaled! The wait will be rewarded!
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Ingredients
for 6 people:
For the dough
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Flour 400g
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4 eggs.
For the filling
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Wild boar meat 2 kg.
For the marinade
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3 cloves garlic, crushed
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2 stalks celery
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1 onion, sliced
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1 carrot, sliced
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2 bay leaves
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mint leaves
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basil
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rosemary
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1 bottle of red wine
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1 hot pepper
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salt, peppercorns.
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For cooking
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Flour
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4 tomatoes peeled and chopped
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1 cup heavy cream
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1 dl of olive oil.
For the dressing
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Grated parmesan cheese.
PREPARATION
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Put to marinate wild boar meat chopped together with all the ingredients of the marinade and completely covering by the wine for at least two days.
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After this time, pour the flour, shelled eggs and mix well until mixture is smooth, then let rest for about 1 hour.
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Meanwhile, prepare the sauce: remove the meat from the marinade and chop coarsely. Put the pieces of meat in flour and fry in a pan with the hot oil gradually adding small amounts of marinade liquid.
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When the meat is well cooked (after about 1 hour 30 minutes) add the cream.
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Take the dough with a rolling pin and roll out the dough and cut into squares of about 20 cm per side.
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Boil the squares of pasta in boiling salted water, then drain them and dry them on a clean cloth. At the center of each square put a spoonful of boar sauce then fold the dough into 4 pieces and place it in the dishes. Cover with more sauce, sprinkle with grated cheese and serve.
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