Best Pappardelle With Long Cooked Duck Sugo Recipes

DUCK SUGO WITH PAPPARDELLE.

Steps:

• Bring 1 cup of stock to boil and pour over dried porcinis. Allow to stand for 30 minutes. Remove rehydrated porcinis, squeeze dry and chop, reserving liquid. Strain through cheese cloth, to remove any grit that might be in the porcinis.
• Roughly chop onion and celery and puree finely in food processor with sage, rosemary, and 1/2 cup of parsley. Heat duck fat in skillet, then add puréed mixture. Finely mince garlic and add to sautéed mixture. Then add your rehydrated porcinis and sauté a few more minutes.
• Deglaze pan with white wine, then add stock and reserved porcini liquid and simmer for about half an hour or until reduced to desired consistency.
• Add shredded duck, heating well and allow all flavors to marry, adjusting with salt and pepper to taste.
• Prepare pasta and drain. Rough chop remaining parsley. Toss duck mixture with pasta, sprinkle with parsley and Parmesan (or Manchego).

FRESH PAPPARDELLE

Steps:

• Whisk together both flours and 1 teaspoon salt in a large bowl. Make a well in center; add eggs and 2 tablespoons oil. Using a fork, work flour mixture into wet ingredients, slowly incorporating all flour in bowl to form a sticky dough. Transfer to a lightly floured work surface and knead dough until all bits are incorporated. Continue kneading until very smooth and no longer sticky, adding additional 00 flour as necessary, about 5 minutes. Place an overturned bowl over dough and let stand 1 hour (or wrap in plastic and refrigerate up to overnight; let stand at room temperature 1 hour before using).
• Dust work surface with semolina. Cut dough into 16 pieces. Working with one piece at a time, and keeping the rest covered with plastic wrap, flatten into an oblong shape. Very lightly dust with 00 flour; pass through a pasta machine at its widest setting. Fold in half, rotate 90 degrees, and pass through two more times on same setting to smooth dough and increase elasticity. Adjust machine to next setting and pass pasta dough through twice more, gently supporting it with the palm of your hand as it emerges. Continue to pass through ever-finer settings, once each, ending at second or third to last; dough should be very thin, and you should be able to see the outline of your hand through it, but it should not be translucent. Lay dough flat on an 00 flour-dusted surface, or drape over a pasta rack or backs of chairs, until just tacky, 10 to 15 minutes. Repeat with remaining dough.
• Fold pasta into quarters; cut into 3/4-inch-wide strips. Unfold and drape over rack until almost dry, about 20 minutes. (If not cooking immediately, you can gather several strands and form into a nest shape. Place pasta on a semolina-dusted baking sheet and let dry 24 hours. Store in an airtight container up to 2 weeks.)

PAPPARDELLE WITH LONG-COOKED DUCK SUGO

Steps:

• Prepare the pasta dough and chill it.
• Trim all the excess skin and fat from the duck legs. Heat 2 cups of the stock, and pour it over the dried porcini. Let soak for 1/2 hour or longer. When the mushrooms have softened, drain and squeeze them, reserving all the soaking liquid; chop the porcini into 1/2-inch pieces.
• Using the food processor, mince the onion, celery, garlic, and all the fresh herbs for 20 to 30 seconds, to a moist paste, or pestata.
• Set the big pan over medium-high heat, and film the bottom with 2 tablespoons of the olive oil. Lay all the duck legs in the pan, skin side down; sprinkle on 1/2 teaspoon salt, and sizzle for a couple of minutes, until the skin side is browned. Flip the legs over and continue cooking, adjusting the heat and moving the meat as needed, until nicely browned all over, then remove them to a bowl or platter.
• If you want to continue cooking with the duck fat, leave 4 tablespoons of it in the pan. Otherwise, pour it all out and use 4 tablespoons of olive oil instead. Return the saucepan to the heat, and scrape in all of the paste from the food-processor bowl. Stir it all over the hot pan, scraping up the browned bits, for 2 minutes or so, until it is nearly dry and toasting.
• Return all the duck legs to the pan, and tumble them in the hot pestata. Scatter in the chopped porcini, stir and toss with the legs, and cook for several minutes, until everything is sizzling.
• Pour in the wine, raise the heat, and turn and tumble the duck and seasonings until the wine has almost cooked away. Pour in the porcini-soaking liquid (leave any mushroom sediment in the container), and sprinkle another 1/2 teaspoon salt all over. Heat to a boil, turning the duck legs and stirring to amalgamate all the seasonings in the broth.
• Set the cover ajar-leaving a crack for evaporation-and cook at an actively bubbling simmer, turning the duck frequently. Add stock every 20 minutes or whenever needed, so the liquid level is about two-thirds of the way up the meat. After 1 1/2 hours or so, when the duck is quite tender and loose on the bone, turn off the heat, and let the legs cool completely in the covered pan.
• Remove the duck legs from the saucepan, and pull all the meat off the bones. Discard the bones and cartilage; tear the meat into good-sized shreds. Spoon fat from the sauce, and stir in the meat. If the sauce is dense, loosen it to a flowing consistency with more stock; heat to a bubbling simmer, and cook for another 15 minutes. Add salt and freshly ground black pepper to taste. Let the sauce cool again, or use some or all of it to dress the pappardelle now.
• To dress 1 pound of pappardelle, put half the sauce in a wide skillet (or the same pan you cooked it in, if you are using it right away); use all the sauce if cooking 2 pounds pappardelle. Have the sauce at a simmer when you drop the pasta into the cooking water. If it is concentrated, moisten it with stock or hot pasta water.
• Cook the pappardelle in at least 6 quarts of salted water (8 quarts or more for 2 pounds), at a rolling boil, just until al dente, about 2 or 3 minutes. With a spider, lift the strands from the pot, briefly drain, and lower them into the sauce. Toss the pappardelle over and over to dress them thoroughly-if the sauce is too thick, loosen it with spoonfuls of pasta-cooking water; if the sauce is soupy, cook rapidly, tossing the pasta, until it thickens.
• Turn off the heat, and toss the pasta with half of the grated cheese; drizzle over it a final flourish of olive oil. Serve from the skillet, or pile the pappardelle in a large warm serving bowl. Pass more cheese at the table.
• Fresh Pasta for Pappardelle (and Tortelli Maremmani)
• Put the flour in the bowl of the food processor and process for a few seconds to aerate. Mix the egg, egg yolks, and olive oil in a measuring cup or other spouted container.
• With the machine running, pour the liquids quickly through the feed tube on top of the flour. After 20 seconds, most of the dough should clump up on the blade. Process for another 15 seconds or so-no more than 40 seconds total. (If the dough does not gather on the blade and process easily, it is too wet or too dry. Feel the dough, then work in either more flour or some ice water, in small amounts, using the machine or kneading by hand.)
• Turn the dough out on a lightly floured surface and knead it by hand for a minute, until it's smooth, soft, and stretchy. Press it into a disk, wrap well in plastic wrap, and let it rest at room temperature for 1/2 hour.
• To roll out the dough in a pasta machine, cut the pound of dough into four equal pieces. Work with one at a time, keeping the others covered. Run the first piece of dough through the rollers at the widest setting several times, to develop strength and smoothness. Repeat with all the pieces. Reset the machine to a narrower setting, and run the first piece through, extending it into a rectangular strip. Let the rollers move the dough, and catch it in your hand as it comes out. Roll it again, to stretch and widen it. Lightly flour and cover the strip, then stretch the other pieces.
• Roll and stretch all the pieces at progressively narrower settings, until they spread as wide as the rollers (usually about 5 inches) and stretch to 20 inches or longer. Cut the four long pasta strips in half crosswise, giving you eight sheets, each about a foot long and 5 inches wide. Lay these flat on the trays in layers, lightly floured, separated, and covered by towels.
• Lay out a rolled sheet on the floured board; dust the top with flour. Starting at one of the short ends, fold the sheet over on itself in thirds or quarters, creating a small rectangle with three or four layers of pasta.
• With a sharp knife, cut cleanly through the folded dough crosswise, in 2-inch-wide strips. Separate and unfold the strips, shaking them into long noodles. Sprinkle them liberally with flour so they don't stick together. Fold, cut, and unfurl all the rolled pasta sheets this way, and spread them out on a floured tray. Leave them uncovered, to air-dry at room temperature, until ready to cook.

DUCK RAGU WITH PAPPARDELLE & SWEDE

Steps:

• Heat 1 tbsp of the olive oil in a large deep frying pan over a high heat and fry the duck breasts for 2 mins on either side until well browned, then set aside. Tip the fat from the frying pan into a dish (keep it for later use if you like), and turn the heat on the pan down to medium, then add the rest of the olive oil. Tip the onion and fennel seeds into the pan, add a large pinch of salt and cook for 5 mins until the onion is starting to soften. Crush in the garlic cloves, then add the bay leaf, parsley stalks and thyme leaves. Stir well and cook for 2 mins more.
• Turn the heat up, then pour in the red wine and cook for 2 mins until it has reduced a little. Spoon in the tomato purée and tip in the can of tomatoes along with the stock, stir and bring to the boil, then turn the heat down to low and return the duck breasts to the pan, cover and simmer very gently for 40-45 mins or until the meat is tender.
• Remove the duck breasts with a slotted spoon, put in a bowl, turn the heat up and reduce the tomato sauce for 10 mins until thick enough to coat your pasta. Use two forks to shred the duck, then tip the meat back into the sauce. Add the red wine vinegar and raisins, then season to taste. Set aside.
• When ready to serve, cook your pasta. Heat a large pan of well salted water, add the pappardelle and cook following pack instructions. For the final minute of cooking time, drop in the swede. Drain, reserving a ladleful of the pasta water to add to the sauce. Toss the pasta and swede through the sauce. Divide between bowls and top with the toasted pine nuts, parmesan and a scattering of parsley.

PAPPARDELLE WITH LONG-COOKED RABBIT SUGO

Steps:

• Trim the rabbit pieces of any fat, rinse them well, and pat dry.
• Using the food processor, mince the onion, celery, carrot, garlic, and basil for 15-20 seconds, to a paste (this is pestata).
• Season the rabbit pieces all over with 1/2 teaspoon salt.
• Pour the olive oil into the saucepan, and set over medium heat.
• Lay all the meat in the pan, and let the pieces caramelize gradually, turning them every couple of minutes, until lightly browned on all sides, 6-8 minutes.
• Scrape in the pestata, and stir it around the pan, tumbling the rabbit pieces over to coat them with the paste.
• Sprinkle in the red pepper flakes and keep stirring, scraping up the browned bits on the pan bottom and sides, as the pestata steams and sizzles.
• When the pestata is dry and starting to stick to the pan, pour in 2 cups or so of hot stock, almost to cover the meat.
• Sprinkle in 1/2 teaspoon of salt.
• Bring the liquid to a boil, adjust the heat to keep it perking gently, and cook partially covered, occasionally turning the rabbit pieces and stirring up the seasonings.
• As the liquid reduces, stir in another cup of hot stock every 20 minutes or so.
• Cook 1 1/2 hours or more, until the rabbit meat is quite tender; then turn off the heat, cover the pan, and let the sugo cool completely.
• Remove the rabbit pieces from the braising juices, and pull all the meat off the bones.
• Discard the bones and cartilage; shred the meat in bite-sized morsels, and stir it back in the juices.
• Add more stock so the sauce has a flowing consistency, heat to a simmer, and cook for another 15 minutes or longer, until the meat is moist and melded with the sauce.
• Season to taste with salt and freshly ground black pepper.
• While the sauce is hot, toss in pappardelle.

PAPPARDELLE WITH LONG-COOKED RABBIT SUGO

Steps:

• Trim the rabbit pieces of any fat, rinse them well, and pat dry.
• Using the food processor, mince the onion, celery, carrot, garlic, and basil for 15 to 20 seconds, to a paste.
• Season the rabbit pieces all over with 1/2 teaspoon salt. Pour the olive oil into the saucepan, and set over medium heat. Lay all the meat in the pan, and let the pieces caramelize gradually, turning them every couple of minutes, until lightly browned on all sides, 6 to 8 minutes.
• Scrape in the pestata, and stir it around the pan, tumbling the rabbit pieces over to coat them with the paste. Sprinkle in the peperoncino and keep stirring, scraping up the browned bits on the pan bottom and sides, as the pestata steams and sizzles.
• When the pestata is dry and starting to stick in the pan, pour in 2 cups or so of hot stock, almost to cover the meat. Sprinkle in 1/2 teaspoon of salt. Bring the liquid to a boil, adjust the heat to keep it perking gently, and cook partially covered, occasionally turning the rabbit pieces and stirring up the seasonings. As the liquid reduces, stir in another cup of hot stock every 20 minutes or so. Cook 1 1/2 hours or more, until the rabbit meat is quite tender; then turn off the heat, cover the pan, and let the sugo cool completely.
• Remove the rabbit pieces from the braising juices, and pull all the meat off the bones. Discard bones and cartilage; shred the meat in bite-sized morsels, and stir it back in the juices. Add more stock so the sauce has a flowing consistency, heat to a simmer, and cook for another 15 minutes or longer, until the meat is moist and melded with the sauce. Season to taste with salt and freshly ground black pepper.
• While the sauce is hot, toss in pappardelle (as detailed in the preceding recipe), other pasta, or gnocchi. Or cool the sauce to use later; thin it with stock when reheating.