Pappardelle with duck and porcini ragout (and a blog mention)
|February 23, 2010||Posted by ameliaps under duck, Italian, meats, pappardelle, pasta and grains|
I am going to start this post with a giggly smile of gratitude.
Food writer extraordinaire Jodi Liano featured my humble blog on her awesome “mmm…that’goood blog”. (Thank you Jodi, what an honour!). I follow her daily and always learn something. I especially love her ”What I am reading today” posts. BTW, check out her new Cooking from the Farmers’ market book, soon at William Sonoma, nonetheless!!!
The other night we had over a couple of good friends. Angie is an amazing cook and we love talking food all the time. Sometimes we even fantasize about going in business together, one day…
I made pappardelle with duck ragout. Originally I thought I was going to use hare or rabbit…but I could not find it at the butcher (it has to be pre-ordered) so I went with duck breast. And let me tell you… it was a discovery! It went along beautifully with a rich red Italian wine. Angie brought over some stuffed mini mushroom caps for appetizer and roasted green beans as a side. For dessert I made my pear and cardamom tarte tatin (using lime juice and zest instead of lemon). Great dinner. Great friends. Great conversation.
The recipe started off from “Truly, Madly Pasta” by Ursula Ferrigno. Love this book (and I am Italian)!
Only difference is that I changed the main ingredient in her original “Pappardelle with Rabbit sauce” to duck.
I finished the dish with fresh chopped parsley, some more table-grated fresh Parmigiano, fresh ground pepper and the choice to drizzle some truffle oil for who wished to do so. BTW, I forgot to mention that I added some chili pepper flakes in the sauce while cooking to give it a little extra kick.
Pappardelle with duck ragout
1 ounce dried porcini mushrooms
2 Tbsp unsalted butter
1 Tbsp olive oil
2 ounces pancetta, diced
1 onion, 1 carrot, 1 celery rib, finely chopped
Handful fresh flat-leaf parsley, chopped (reserve some to serve)
9 ounces boneless duck meat (or go for rabbit or hare)
6 Tbsp dry white wine
Half 14 oz can crushed Italian tomatoes
3 bay leaves, torn in half to release the flavor
Sea salt and freshly ground black pepper
1 pound dried egg pappardelle (Trader Joe’s has some great ones)
Put the porcini in a bowl, pour half cup warm water over and let soak for 10-15 minutes.
Heat the butter and oil in a medium-size saucepan until just sizzling. Add the pancetta, vegetables, and parsley and saute 5 minutes.
Chop the meat in bite-sized chunks.
Add the meat and saute about 3-4 minutes on all sides.
Pour in the wine and let it reduce for a few minutes, then add the tomatoes. Drain the porcini and pour the soaking liquid into the pan. Chop the mushrooms and add them to the mixture, along with the bay leaves.
Season with salt and pepper. Stir well, cover and simmer 35 to 45 minutes, until the meat is tender, stirring occasionally.
Discard the bay leaves. Taste and adjust the seasoning if necessary. Cook the pasta in a large pot of boiling salted water until al dente, drain and toss with the warm sauce in awarm bowl. Serve immediately sprinkled with fresh parsley.
Enjoy with a full bodied red Italian wine.