Chef Donato Scotti, Liam and Chef Chris D’Andrea

(L-R) Chef Donato Scotti, Liam and Chef Chris D’Andrea (Photo credit: Foodie Chap/Liam Mayclem)

Foodie Chap Visits San Francisco's Cento Osteria

With Chefs Donato Scotti and Chris D’Andrea

Liam Mayclem
July 31, 2018 - 10:44 am

SAN FRANCISCO (KCBS RADIO) - Meet Chefs Donato Scotti and Chris D’Andrea the culinary brains behind "Cento"  where authentic, regional Italian cuisine with a modern twist is served in a comfortable, convivial setting.

Chef Scotti grew up in a small town near Bergamo, Italy, where he studied at the Instituto Alberghiero di San Pellegrino culinary school and learned his craft in various Michelin-starred restaurants in Bergamo. He then moved to the United States at the age of 21 and held positions of increasing responsibility at such restaurants as the legendary Valentino in Los Angeles and Il Fornaio in the Bay Area. In 2004, Scotti designed and opened La Strada in Palo Alto, before establishing Donato Enoteca in Redwood City in 2009, then Desco in Old Oakland in 2013, and CRU in November 2016. 
Chef Chris D'Andrea formerly of Saison and B-Side at SF Jazz is at the helm in the Kitchen at Cento. His thoughtful, creative approach makes him a perfect culinary partner with Chef Donato.

Cento, located at 100 Brannan Street, San Francisco is where I met the Chefs recently for our Foodie Chap chat.  They whipped up a delish pasta dish:
"Wild Boar Sugo with Pappardelle Integrale" - Find the recipe for this perfect pasta below.

Enjoy my conversation with two brilliant Chefs united in bringing an authentic, seasonal taste of the regions of Italy to San Francisco’s waterfront on Embarcadero & Brannan at Cento Osteria. Come visit and take a deep delve into regional Italian cuisine with knockout wines and a killer bar program. Come for lunch or dinner or for a snack and pop before or after the game at AT&T Park - you'll be super glad you did.

Ciao, Liam!


Cento Osteria's Wild Boar Sugo With Pappardelle Integrale (Photo credit: Foodie Chap/Liam Mayclem)
(Photo credit: Foodie Chap/Liam Mayclem)

Wild Boar Sugo
With Pappardelle Integrale

Serves 8

The idea behind this recipe is to fully brown and caramelize all of the ingredients in stages, to develop a deep and rich flavor. You could essentially put all the ingredients in a pot, put it in the oven, cook it until the meat becomes tender, and come up with something resembling a sugo.  But it wouldn’t have nearly as much flavor as it would if you took the time to deeply brown the meat and vegetables in the right way. Your patience will be rewarded!

Ingredients for the sauce:

  • 1 lb. wild boar shoulder, cleaned of any silver skin and cut into two-inch pieces
  • 1 medium onion, cut into ¼ inch dice
  • 2 stalks celery, cut in to ¼ inch dice
  • 6 cloves of garlic, peeled and sliced thinly
  • 4 tablespoons tomato paste
  • 2 cups red wine
  • 2 quarts chicken stock, homemade is best
  • 4 sprigs of thyme
  • 2 bay leaves
  • 1 stalk of rosemary
  • Salt and black pepper to taste
  • Olive oil
  • Butter
  • Parmigiano-Reggiano to taste

Ingredients for the pasta: 

  • 11 oz. farro flour
  • 3.5 oz. buckwheat flour
  • 5 oz. Type “00” flour 
  • 3.5 oz. Primitiva flour (can be another type of flour if is too difficult to find)
  • 5 oz. semolina flour (fine ground) 
  • 5 oz. rice flour for dusting the pappardelle
  • Salt 
  • 7 eggs 
  • 2 oz. water 


For the pasta:

Mix all the flours and a pinch of salt. Form a well with the mixed flours, add the eggs and the water, stir them in the well, then start incorporating them into the dough until it is nice and consistent (add water if is not completely stuck together). Let rest in the refrigerator for a few hours wrapped in a moist towel or plastic wrap. 

Remove pasta from refrigerator and cut into three sections. Roll each section into a sheeter or use a rolling pin until you reach the desired thickness. Cut sheets into strips about 8 inches long and 1-2 inches wide. Sprinkle strips with rice flour. 

For the sauce:

Preheat oven to 325 F.

Heat a large, heavy stockpot or cast iron Dutch oven over medium high heat. Season the wild boar pieces heavily with salt and pepper. Once the pot is hot, add just enough olive oil to coat the bottom and add the meat to the pan. Cook until all sides are deeply brown and fully caramelized, about ten minutes. If your pot is not large enough to fit all the meat at once, cook in stages. 

Remove the meat from the pot and set aside. Discard any excess fat from the pan and return it to the heat. Add the onion, celery, and garlic back to the pot with a tablespoon more of fresh olive oil, and a pinch of salt and pepper. Cook over high heat, while stirring frequently, for 5-7 minutes, or until the vegetables are deeply browned and caramelized.  Add the tomato paste and cook for another 2-3 minutes until the tomato paste is fully browned.

Turn the heat down to medium and add the red wine.  Reduce the wine until the sauce takes on a syrupy texture.

Add the meat back to the pot along with the herbs, and just enough chicken stock to barely cover the meat.  Place the pot, uncovered, in oven for 2 hours, or until the meat is just fork tender.
Allow the meat to cool in the broth before removing the herbs. Shred meat with your hands into smaller pieces. This can all be done a couple days in advance and held in the fridge until you’re ready to serve.

To serve:

Bring a gallon of salted water to a boil in your largest stock pot. Add the pasta and stir to make sure the pasta doesn’t stick to itself in the water. Cook approximately 2-3 minutes or until it’s cooked about 70 percent of the way.

Put the finished wild boar sugo in your largest skillet and heat gently. Drain your pappardelle and add it to the sugo. The idea is to finish cooking the pasta while the sauce thickens. Add a splash of olive oil, salt and pepper to taste, and some grated Parmigiano-Reggiano to finish the sauce.

Divide the pasta into 8 serving bowls and top with some more olive oil and grated cheese.


Cento Osteria
100 Brannan Street
San Francisco, CA 94107
(415) 543-1000