Pappardelle pasta…meat sauce and the irreplaceable Parmigiano Reggiano; these are the protagonists of a dish offered by John Filipinos, Cook (please don’t call him ‘Chef!’) based at the agriturismo Ca’ del Ciuco di Case Martini in Vazzano sul Crostolo situated in the province of Reggio Emilia. In this dish however, we find pappardelle made using chestnut flour (a typical product from the Apennines) and Roe deer meat. Even though the deer meat needs to be marinated and prepared a few days in advance- it’s definitely worth the effort!
Ingredients for 4/6 people
Ingredients for the Pappardelle:
250 grams of flour; 50 grams of chestnut flour; 3 eggs; 3 pinches of salt
Ingredients for marination of the Roe deer:
1 onion; 1 carrot; 1 stick of celery; 5 bay leaves; 5 juniper berries; 2 cloves; 1 litre of red wine
Ingredients for the Roe deer meat sauce:
250 grams of lean Roe deer meat; 50 grams of bacon ; 1 onion; 1 carrot; 1 stick of celery; ½ glass of Lambrusco; ½ cup of milk
50 grams of butter; 2 tablespoons of extra virgin olive oil ; ½ litre of tomato sauce; Salt and pepper to taste
Preparation
Pappardelle:
Mix the two flours with the eggs and three pinches of salt (this serves to balance out the sweet taste of chestnut flour). After about 10 minutes of mixing, when you have an even, smooth dough, wrap it in cling film and let it rest for at least half an hour in the refrigerator or another cool and dry environment. Continue stretching the dough using a pasta making machine and cut the pasta into strips of about 1 or 2cm in accordance with your taste. You can either cook the pappardelle fresh or dry them to use them in the future.
Roe deer meat Sauce:
To marinate the Roe meat, add the red wine, onion, garlic, carrot, celery, bay leaves juniper berries, sage, rosemary and cloves and leave for about three days in the refrigerator, turning it upside down a couple of times a day. Next, remove the meat from the marinade and mince it. Finely chop the onion, the carrot and the celery and fry in oil and butter for about 10 minutes and then add the minced deer meat and also the bacon that has been minced. Keep stirring until the meat begins to brown and softens with the Lambrusco. Continue cooking for about 10 minutes and add the tomato sauce. Continue for another 75 minutes and add the milk. Continue cooking until the excess liquid has evaporated and season with salt and pepper. Your sauce is now ready and you can either keep it for a few days in the refrigerator or use it immediately for your pappardelle. Put the pasta to boil in salted water for a few minutes and transfer them directly to the frying pan, stirring them occasionally together with the meat sauce (add extra water as needed). Serve immediately with the irreplaceable Parmigiano Reggiano and Bon Appetit!
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