Hot Plates Awards 2013: Ragu of Wild Boar with Hand-Cut Tagliatelle Pasta, Restaurant Alba

Ragu of Wild Boar with Hand-Cut Tagliatelle Pasta from Restaurant Alba in Malvern.

One of the few items still on the menu since Alba opened eight years ago, this quintessentially Tuscan dish uses boar shoulders procured from a Texas ranch. The slow-simmered, tomato-based ragu is spiked with chilies, red wine and various spices. Its minced vegetable base is slowly fried in olive oil before the ground boar is added, and house-made pasta bolsters the heartiness of the dish. “It’s an approachable way for people to try wild boar without having to commit to an entire chop,” says chef/owner Sean Weinberg. $22.

7 W. King St., (610) 644-4009, restaurantalba.com.
 

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