Indulge in our exquisite Mafaldine pasta, elegantly dressed with a rich wild boar ragout. The distinctive ribbon-shaped pasta perfectly captures the robust flavors of the slow-cooked game, while bitter chicory and briny olives provide a sophisticated counterpoint. Finished with a delicate dusting of aged pecorino, this dish exemplifies rustic Italian cuisine elevated to fine dining excellence.
METHOD
Add the garlic in the pan, cook for 1 minutes on medium heat, add the chicory, lightly fry as well then add 1 laidle of water, add the napoli, then add the premade sauce and cook for further 2 minutes to thicken, if dry add more water
Boil the pasta for 1 minute then add to the sauce, cook further for another 2 minutes and serve, add on top olive crumbs andparmigiano to finish