Frank De Carlo, chef at Peasant in New York City, turns to this wild boar ragu, served with ricotta gnocchi, when he has a hungry crowd to please. The ragu has a robust wine flavor, which we really liked; if you prefer a mellower taste, reduce the wine to 3/4 cup.
What to buy: Wild boar, also known as cinghiale, is the feral ancestor of the domestic pig. Recent demand for its flavorful, hearty meat has led this porcine wild child to be domesticated and farmed. It’s sometimes difficult to find at your local grocer; you can purchase it online from Broken Arrow Ranch.