Cucina Antica - specialità italiane - condimenti per pasta

ragu di cinghiale specialita

Game sauces

Wild Boar Sauce

200 g n.w. glass jar

Meat sauce prepared with top quality meat (shoulders or leg), ideal as a topping for pasta dishes prepared with long egg or semolina pasta, but also excellent for polenta and crostoni. Goes well with sautéed porcini or honey mushrooms.

Gluten-free product

Wild boar (43%), tomato pulp, mixed vegetables (onion, carrot, celery), water, sunflower seed oil, Barolo wine, bacon, butter, lard, salt, double tomato concentrate, aromatic herbs, corn starch, spices.
Recommended recipe

(for 3/4 people): half a jar of Wild Boar Sauce 300 g polenta flour 100 g grated parmesan 50 g butter 3 eggs sale pepper.


Prepare the polenta in a pan with salted water by cooking it for around 40 minutes. Take off the heat and add the butter, grated cheese and eggs. Leave to cool. Lay out on a tray and use a cutter to cut out eight quite deep circles. Make a dip in each circle with a spoon and fill with meat sauce. Bake in the oven for a few minutes and serve.

PRICE EUR 5.84 4.97