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Testarolo Lasagna with Wild Boar Sauce Recipe

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Testaroli, Boiling

Testaroli, Boiling

© Kyle Phillips Licensed to About.Com
Though one generally thinks of pasta when one hears the word lasagna, they can be made with other ingredients as well. In this case, with testaroli, thin bread rounds that in some ways resemble crepes, and may be a precursor to modern pasta. They do well with rich thick sauces, for example wild boar sauce. If you do not have wild boar, this will also work well with other game, in particular venison or mountain goat. To serve 6:

Prep Time: 2 hours

Cook Time: 2 hours, 30 minutes

Total Time: 4 hours, 30 minutes

Ingredients:

  • Several testaroli (at least 4), about 10 inches (25 cm) in diameter (see below link)
  • 2 pounds (900 g) boned wild boar
  • For the marinade
  • 2 carrots
  • A rib of celery
  • 2 medium onions
  • 3 bay leaves
  • A 10-inch (25 cm) sprig of rosemary
  • A small bunch of sage, 7-8 leaves
  • 2 cloves garlic
  • 1 teaspoon peppercorns
  • 5 cloves (the spice)
  • 2 bottles hearty, well aged red wine (Chianti or similar)
  • For the dish
  • 2 cloves garlic, minced
  • The leaves from a sprig of rosemary, minced
  • A small onion, minced
  • A leek, minced
  • 2 hot peppers, shredded
  • A sprig of sage
  • 1/3 cup olive oil
  • 1 pound (drained weight) canned tomatoes, chopped
  • 2/3 (300 g) pound dried ricotta, grated (if you cannot find this, go with a mild pecorino,
  • or a similar cheese that is not too salty)
  • Salt to taste

Preparation:

Dice the wild boar, coarsely chop the vegetables, and marinate the boar in the vegetables, herbs and wine for at least 12 hours, stirring the mixture occasionally. Come cooking time, remove the meat from the marinade and bring the marinade to a boil; while it's heating pat the meat dry and sauté it until brown in olive oil. At the same time, heat a little oil in a second pot and sauté the garlic and other minced herbs. When the onion becomes translucent stir in the wild boar and simmer everything for about 10 minutes; in the meantime filter the marinade.

Stir the marinade into the meat and simmer the pot for about an hour, by which time the sauce will have thickened. Stir in the tomatoes and continue cooking everything for 10 minutes more. Then fish out the pieces of boar, shred them coarsely, and return them to the sauce.

Preheat your oven to about 380 F (190 C). Take an oven-proof dish the diameter of the testaroli, and lay down a thin layer of the sauce. Follow it with a testarolo, more sauce, some of the grated cheese, another testarolo, and so on until all is used up. Bake the lasagna for 10-15 minutes and serve.

Yield: 6 servings testarolo lasagna with wild boar sauce.

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