The third in our series of JAW DROPPING recipes that will be prepared for Sunset’s Savor the Central Coast’s Main Event. Chef Chris Kobayashi of the Artisan will not be making your everyday pasta entrée! As always, be prepared for ingredients that highlight the produce of the Central Coast. Try this recipe if you can’t make it to the Main Event to watch Chef Chris wow us with fresh boar!

 

Charter Oak Boar Ragu with Cavatelli Pasta

Serves 4

Ingredients:

  • 2 pounds boar meat, ground
  • 1 large yellow onion, finely chopped
  • 6 ribs celery, finely chopped
  • 2 medium carrots, finely chopped
  • 5 tablespoons olive oil
  • 1 pound red heirloom tomatoes, peeled, seeded and chopped
  • 3 fresh bay leaves
  • 1 cup red wine
  • 5 cloves garlic, crushed
  • 3 dried chili peppers, crushed
  • 3 star anise
  • 3 smoke-dried tomatoes
  • 1 tablespoon fresh oregano, julienne
  • 1/2 tablespoon fresh sage, julienne
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fennel pollen
  • 3 cups reduced veal stock
  • 1 small bunch flat leaf parsley, julienne
  • 1 small bunch basil, julienne
  • zest of 2 lemons
  • salt and black pepper to taste
  • cavatelli pasta
  • grated pozo tomme (Rinconada Dairy) 
  1. Brown the boar meat in a large heavy bottomed pot and render out the fat over medium high heat.
  2. Remove the browned meat and sautÈ the onions, celery and carrots along with olive oil until soft.
  3. Add the heirloom tomatoes and bay leaves. Add the wine. Reduce by half.
  4. Gradually add the garlic, dried chili, star anise, smoke-dried tomatoes, oregano, sage, balsamic vinegar, fennel pollen, stock and browned boar meat. Season with salt and pepper to taste.
  5. Simmer on low for at least two hours with the lid on the pot slightly ajar & stirring occasionally. The longer the ragu simmers the more tender the meat will become. The ragu is ready to eat when the meat is completely soft and most of the liquid has been absorbed by the meat. Remove the star anise and bay leaves and finish with the parsley, basil and lemon zest.
  6. Serve over the cavatelli and top with grated pozo tomme.

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