THREE-COLOUR PAPPARDELLE WITH WILD BOAR SAUCE AND COCOA PECORINO CHEESE SAUCE

Served 4

To prepare the yellow, red and green pasta: mix the ingredients by hand or in a food mixer until smooth and even, then vacuum seal them and leave to rest in the fridge for at least a couple of hours. Pass the yellow, red and green pasta dough through the pasta maker. Obtain tagliatelle strips, then lay them side by side, slightly overlapping, in alternate colours, with no free spaces, on a new sheet of dough. Pass this through the pasta maker, trying not to stretch the dough excessively. Allow the dough to dry slightly, then cut out the pappardelle, which will be multicoloured in appearance. Cook the pasta in a pot with plenty of boiling salted water. Warm up the pecorino cheese sauce with the cocoa powder, place it aside and keep it warm. In another pan, add a drizzle of oil and toss the chopped shallots and some finely chopped parsley, then add the wild boar ragout and leave to warm up over high heat for a minute. Drain the pasta and toss it with the wild boar ragout, add a pinch of fresh parsley and plate up. Finally, garnish with the cocoa-flavoured pecorino cheese sauce, 22 microgreens and a drizzle of extra-virgin olive oil.