July brings full days, evenings outdoors, and a cuisine that becomes richer in aromas and bolder in flavors. This month chef Alessio Bagnoli presents a dish that combines the strength of Tuscan tradition with a creative touch that makes the difference. The starting point is simple: moving the red wine — which usually enriches the ragù — into the pasta dough itself. This creates a dark tonnarello, kneaded only with a reduction of our Chianti, giving the sheet a natural violet color and an elegant aromatic depth.
Ingredients (for 4 people):
For the Chianti tonnarelli:
- 300 g durum wheat flour
- 2 whole eggs
- 100 ml reduction of Chianti Villa Dianella (obtained by boiling the wine until reduced by 2/3)
For the white game ragù:
- 400 g wild boar meat (or mixed game)
- 1 carrot
- 1 celery stalk
- 1 yellow onion
- 1 clove of garlic
- Rosemary, bay leaf, sage
- Dianella extra virgin olive oil
- Salt and black pepper to taste
- Hot water or light broth as needed
Method:
1. Prepare the pasta:
On a work surface, knead flour, eggs, and the Chianti reduction until you get a smooth, homogeneous dough. Cover with plastic wrap and let rest for at least 30 minutes. Then roll out the dough and cut into tonnarelli.
2. The white ragù:
Finely chop onion, celery, and carrot, then sauté in EVO oil with a clove of garlic and the herbs. Add the meat, cut with a knife or coarsely ground. Brown over high heat, then continue cooking over low heat, adding hot water or broth for at least 1 hour. No tomato, no wine: the flavor of the meat is the star.
Finely chop onion, celery, and carrot, then sauté in EVO oil with a clove of garlic and the herbs. Add the meat, cut with a knife or coarsely ground. Brown over high heat, then continue cooking over low heat, adding hot water or broth for at least 1 hour. No tomato, no wine: the flavor of the meat is the star.
3. Cooking and plating:
Cook the tonnarelli in salted water for 2–3 minutes. Drain and toss them in the ragù with a drizzle of EVO oil and, if desired, a sprinkle of semi-aged Tuscan pecorino.
Cook the tonnarelli in salted water for 2–3 minutes. Drain and toss them in the ragù with a drizzle of EVO oil and, if desired, a sprinkle of semi-aged Tuscan pecorino.
Pairing:
With such an intense yet refined dish, Dianella red wines are the natural choice: from Matto delle Giuncaie to Chianti Riserva, passing through Le Veglie di Neri, every sip enhances the complexity of the game and the aromatic note of the tonnarello.
A recipe that tells the story of the territory in a new language, where tradition is never static but in continuous dialogue with creativity. Try it at the Bistrot delle Scuderie, or bring a piece of Tuscany home with our products available in the online shop.
