Find us on 
Head Chef Brio Restaurant
Opened 1st brio in 1999. Worked in some of the famous restaurants in Yorkshire including 2 Years at the Devonshire arms Bolton Abbey. Joined Gianni at his original restaurant in '92 fell in love with Italian food. Became head chef 1999. Have spent many trips to Italy to source new dishes and produce.
Pappardelle al Ragu di Cinghiale
Fresh ribbon pasta with a wild boar ragout and shaved pecorino cheese
Serves 6
The Marinade
In a bowl add ingredients
0.5kg wild boar (diced in 1cm cubes)
2 carrots diced
3 celery stalks diced
1 large onion diced
2 bay leaves
1 btl red wine (enough to cover the meat)
Put all ingredients in a bowl and marinate over night
Make The Ragout
450g chopped plum tomato
Drain off the wine (keep)
Pick out the meat.
Heat up a large pan add a splash of olive oil and fry the vegetables until they start to colour. Add the meat and seal evenly. Add the red wine back in the pan and add one tin of plum tomato chopped and 1 tbs of tomato puree. Cook till the sauce thickens up and the meat is tender.
Cook pasta in salted boiling water till nearly cooked (al dente) add to the sauce and toss. Serve on a plate finished with shaved pecorino cheese or Parmesan cheese.
