There's no better way to spend a rainy evening than cozied up with a plate of decadent comfort food. Here to help you forget the wet weather is FIVE Restaurant's exotic and savory wild boar ragu. Hazelnuts and mushrooms give the dish hearty flavor, while fresh greens lend lightness to the pillowy gnocchi. Light a fire, pour a few glasses of vino, toast enough crusty sourdough, and enjoy!

Wild Boar Ragu with Gnocchi, Mushrooms, Toasted Hazelnuts

Serves 4-5

Ingredients:

1 cup white onion, chopped

1 cup carrots, chopped

1 cup celery, chopped

2 tablespoons extra virgin olive oil

2 pounds boneless wild boar meat (ground)

4 cups roasted tomatoes (or canned)

13 ounces sweet roasted peppers

3 bay leaves

1 cup red wine

3 garlic cloves, crushed

1/2 bunch mixed fresh herbs, chopped (e.g. parsley, thyme, rosemary)

1 lb fresh gnocchi (or store bought)

1 lb combination of snap peas, romano beans, english peas (blanched in salted water)

1 cup brown beech mushroom

.5 oz toasted hazelnuts

1/3 cup pickled red onion in red wine vinegar

Freshly grated parmesan cheese (to taste)

Salt and black pepper (to taste)

Hazelnut preparation:

1. Pre-heat oven to 350 degrees F.

2. Spread shelled hazelnuts on a cookie sheet in a single layer and place on a rack in the middle of the oven.

3. Let nuts roast for about 12 minutes, remove from oven and set aside to cool.

Ragù preparation:

1. Pour olive oil into a large cast-iron pot and warm on medium heat. Add mushrooms and sauté until golden. Set aside.

2. Return pot to stovetop. Add additional olive oil as needed and return heat to medium. Add onions, carrots and celery and sauté until vegetables are translucent.

3. Increase heat to high and add the boar meat. Combine with vegetables, turning frequently until the meat is browned (just cooked on the outside).

4. Add tomatoes, roasted peppers, bay leaves and wine, stir to combine. 

5. Gradually add garlic, chopped herbs, and salt and black pepper to taste.

6. Reduce heat to low and simmer with the lid on, stirring occasionally for at least two hours. (Note: the longer you let simmer, the more tender the meat will become. The ragu is ready to eat when the meat has totally fallen apart and most of the liquid has been absorbed by the meat). When the ragu is done, remove from heat and set aside. Remove bay leaves.                             

Gnocchi preparation:  

1. Add water and salt (optional) to pot and bring to a boil over high heat.

2. Add gnocchi and give a little stir. When the gnocchi raises to the top of the pot, let cook for an additional two minutes and remove from heat. Drain and set aside. 

Plating/final preparation:

1. Spoon ragu onto plates. Place freshly-cooked gnocchi over the ragu and top with the blanched vegetables, sautéed mushrooms, and pickled onions. Sprinkle with parmesan to taste.

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email schuyler@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.