Recipe Tip: Wild Boar Sauce for Pasta: Ragu di Cinghiale - Falstaff

Instructions

1. Step 1

   Cut the meat into cubes of about 3x3cm. In a cast iron pan, heat up the lard and fry the cubes well on all sides. Lift out, season with salt, pepper and put aside.

2. Step 2

   Sauté the onion in the lard until translucent. Season with the chilli, fry briefly and deglaze with the red wine. Add the tomatoes and bring to the boil.

3. Step 3

   Add the meat to the pan and simmer, covered, on a low heat for at least two and a half hours (preferably three hours) and stir regularly.

4. Step 4

   Before serving, season to taste with salt and pepper and possibly some red wine vinegar.

5. Step 5

   Salmon Trout with Chard, Chanterelle Ragout and Pappardelle Max Natmessnig, chef at the Rote Wand Schualhus in Lech, central Austria, is known for his innovative dishes. In the Falstaff cookbook he shares his recipe for salmon trout with chanterelles and homemade pasta. Fish

6. Step 6

   Ham and Pasta Gratin This recipe is essentially the same as the one that appeared in Louise Seleskowitz's legendary 'Viennese Cookbook' from 1879. Pasta

7. Step 7

   Lasagne with Radicchio, Chestnut Cream and Bacon Lasagne can be much more than a vehicle for the pasta sauce from the day before. Here we layer radicchio, chestnuts and bacon to create a sweet-bitter-salty version of the classic. Pasta

8. Step 8

   Pasta: Fettucine with Tiger Prawns A quick pasta dish that tastes like the sea. Pasta

9. Step 9

   Chicken Pasta with Burrata & Italian Sausage The pasta dish is particularly aromatic thanks to both the spicy Italian sausage and the smoked cheese. Poultry