Gnocchetti Sardi with Wild Boar

Preparation In large heavy pot over high heat, heat oil. Add celery, carrots, onion, garlic, and bay leaves. Cook, stirring occasionally, until golden and caramelized, about 8 minutes. Add wild boar, juniper berries, and wine and stir to combine. Cook until all liquid evaporates, about 20 minutes. Stir in tomatoes and 2 cups water and reduce heat to low. Season with salt and freshly ground pepper. Cover and cook, stirring occasionally, until meat is tender, about 30 minutes. Cook gnocchetti Sardi in large pot boiling salted water until just tender but still firm to bite, about 20 minutes. Drain pasta and add to stew. Cook over high heat until heated through, 2-3 minutes. Stir in fresh herbs. Sprinkle with pecorino cheese before serving. Chef Raffaele Solinas shares his tips with Epicurious:&183; Gnocchetti Sardi, known in the Sardinian language as malloreddus, resembles cavatelli in shape. When made in the traditional manner, the pasta's distinctive ridges come from pressing 1-inch lengths of dough against the bottom of a basket called a ciuliri. Dried malloreddus is available at www.gourmetsardinia.com. &183; Cannonau di Sardegna, a full-bodied red wine made from Grenache grapes, is traditionally used in and drunk with this dish. Any full-bodied wine such as a Shiraz would work well.

Preparation In large heavy pot over high heat, heat oil. Add celery, carrots, onion, garlic, and bay leaves. Cook, stirring occasionally, until golden and caramelized, about 8 minutes. Add wild boar, juniper berries, and wine and stir to combine. Cook until all liquid evaporates, about 20 minutes. Stir in tomatoes and 2 cups water and reduce heat to low. Season with salt and freshly ground pepper. Cover and cook, stirring occasionally, until meat is tender, about 30 minutes. Cook gnocchetti Sardi in large pot boiling salted water until just tender but still firm to bite, about 20 minutes. Drain pasta and add to stew. Cook over high heat until heated through, 2-3 minutes. Stir in fresh herbs. Sprinkle with pecorino cheese before serving. Chef Raffaele Solinas shares his tips with Epicurious:&183; Gnocchetti Sardi, known in the Sardinian language as malloreddus, resembles cavatelli in shape. When made in the traditional manner, the pasta's distinctive ridges come from pressing 1-inch lengths of dough against the bottom of a basket called a ciuliri. Dried malloreddus is available at www.gourmetsardinia.com. &183; Cannonau di Sardegna, a full-bodied red wine made from Grenache grapes, is traditionally used in and drunk with this dish. Any full-bodied wine such as a Shiraz would work well.