Pappardelle

http://www.elook.org

Yield: 6 Servings

I (pasta)

Ingredients:

• 3 1/2 c Flour all purpose
• 2 lg Eggs
• 1/4 ts Salt
• 1 ts Oil olive
• 3/4 c Water

Instructions:

warm (approximately) For Pasta: Place 3 cups of flour on your work surface. Make a well in the center of the flour. Beat the eggs together with the salt and pour into the flour well. Stirring the eggs with your fingertips gradually incorporate the flour. When about half of the flour has been incorporated drizzle 1 teaspoon of olive oil over the egg-flour mixture and stir it in. Use a little of the remaining 1/2 cup of flour to rub any sticky bits from your fingers. Continue to add the unincorporated flour alternately with warm water until you have worked in all of the flour and just enough water to form a mass that is supple but not sticky. Knead the mixture until very smooth and silky (about 10 minutes) adding flour if it becomes sticky or a little warm water if it becomes too firm. Cover and let rest for 30 minutes. Go on to the next recipe and prepare the Duck in sauce. Source: New York's Master Chefs Bon Appetit Magazine : Written by Richard Sax Photographs by Nancy McFarland : The Knapp Press Los Angeles 1985 Chef: Lidia Bastianich Felidia Restaurant New York


II (duck)

Ingredients:

• 5 lb Duck boned fat removed -- cut into 1 inch pieces
• 1/4 c Oil olive
• 3 md Onions chopped (@ 2 cups)
• 1/3 c Pancetta

Instructions:

finely chopped -- (Italian dry cured -- unsmoked bacon) OR 1/3 c Bacon Salt (to taste) Pepper (to taste) 1/2 c Livers chicken chopped 1/2 c Mushrooms porcini dried -- (@1 oz) soaked in 2 -- cups of hot water for -- 30 minutes 2 ea Bay leaves 1 sm Rosemary fresh branch OR 1 ts Rosemary dried chopped 4 ea Cloves whole 1 c Wine white dry 3 tb Paste tomato 3 c Stock chicken ** ** See other recipe for Chicken Stock. For Boneless Duck in Sguazet: Pat the duck dry. Heat 1/4 cup of olive oil in a heavy large casserole over high heat. Add duck and sprinkle with salt and pepper. Cook over high heat stirring often until lightly golden. (About 10 minutes) Strain off about 3/4 of the fat (discard or reserve for another use.) Add onions and pancetta to the casserole and sprinkle with salt and pepper. Saute until golden about 8 minutes. Add chicken livers heat and stir for 2 minutes. Meanwhile strain the soaked porcini mushrooms reserving the liquid. Rinse them and chop them up coarsely. Strain the liquid through a fine sieve or cheesecloth and set aside. To the casserole add porcini bay leaves rosemary and cloves and stir for 5 minutes. Add the wine and cook stirring until wine is nearly evaporated. Add tomato paste and simmer for 2 minutes stirring to coat all ingredients. Add reserved mushroom soaking liquid and Chicken Stock and bring to a boil. Lower heat cover partially and simmer 45 minutes. Remove bay leaves and any rosemary stems. Skim fat from surface and adjust seasonings. Set aside. Go on to the next recipe and cook the pappardelle and assemble. Source: New York's Master Chefs Bon Appetit Magazine : Written by Richard Sax Photographs by Nancy McFarland : The Knapp Press Los Angeles 1985 Chef: Lidia Bastianich Felidia Restaurant New York


III (assembly)

Ingredients:

• 1 x Pappardelle I (Pasta) **
• 1 x Pappardelle II (Duck) ** MMMMM--------------------------GARNISH-------------------------------
• 1 tb Salt
• 1/4 c Cheese

Instructions:

Parmesan freshly -grated (or more) ** Recipes for Pappardelle I Pasta and Pappardelle II Duck should have been completed before this recipe is started. To Assemble: Have the warm duck sauce standing by. Cut the dough into 3 pieces. Roll out 1 piece of dough on a lightly floured board to a thickness of 1/16 inch. Starting from end nearest you roll dough around and around a rolling pin until it's all rolled up. Cut dough down length of rolling pin then cut into pappardelle strips about 1 x 5 inches. Repeat with remaining 2 pieces of dough. Place pappardelle on tray lined with floured cloth and let dry briefly uncovered in refrigerator. Meanwhile bring 5 quarts water to a boil and add 1 tablespoon of salt. Add pasta gradually stirring with wooden spoon. Boil vigorously uncovered until just tender 2 to 4 minutes. Drain well. Immediately return the pasta to the empty pot with half of the sauce and 1/4 cup Parmesan tossing gently over medium heat. Serve immediately on heated plates topping with remaining sauce. Additional Parmesan and a pepper mill should be made available at the table. Source: New York's Master Chefs Bon Appetit Magazine : Written by Richard Sax Photographs by Nancy McFarland : The Knapp Press Los Angeles 1985 Chef: Lidia Bastianich Felidia Restaurant New York