RECIPES
Pappardelle with duck and porcini ragu
INGREDIENTS
• 10½ oz (300 g) Delverde pappardelle
• 9 oz (250 g) skinned and deboned duck
• 2/3 cup (3 oz or 80 g) minced celery, carrot and onion
• 1 cup (7 oz or 200 g) peeled plum tomatoes, chopped
• 1 oz (25 g) dried porcini mushrooms
• 5 tbsps grated parmesan cheese
• 3 tbsps extra-virgin olive oil
• 1 tab of butter
• 4/5 cup (200 ml) vegetable broth
• 1 garlic clove, smashed
• 1 bay leaf
• 2 tbsps minced mixed fresh herbs
• 2 cloves, ground in a mortar and pestle
• 2-3 peppercorns
• 1/2 cup (120 ml) red wine
• salt
Mix the flour and eggs together to make a smooth dough.
Cover with plastic wrap and let rest for 30 minutes.
Meanwhile soak the dried porcini in warm water until soft, then drain and squeeze out excess liquid.
Heat the olive oil and garlic in a saucepan and saut´ the celery, carrot and onion.
Add the duck and the porcini and then the red wine.
Once it has cooked off, add the tomatoes.
Season with a pinch of salt, bay, peppercorns and cloves.
Add the broth and cook for 25-30 minutes.
Roll out the pasta dough and cut out long, thick strips of pappardelle using a rolling cutter.
Bring a large pot of salted water to a boil and cook the pasta.
Drain when al dente and add to the sauce.
Add the parmesan, butter and herbs.
Stir and serve immediately.
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