[Recipes
Pappardelle al Sugo d’Anitra
Get ready to bring out your inner Julia Child as you take on Ristorante Panorama’s signature dish, Pappardelle al Sugo d’Anitra, a dish consisting of wide noodles in a slow-cooked ragout of duck, in your own kitchen. This dish teaches you how to make a complete pasta dish from scratch, noodles and all. Ciao Bella!
| Serves: | 6 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 00:00 |
Cuisine: | Italian |
| Difficulty: | Moderate | Meal Type: | Dinner |
| Main Ingredient: | duck | Dish Type: | Main Course |
| Main Cooking Method: | Sauté | Season/Occasion: | Any Occasion |
Recipe
Ingredients
- 16 oz. Semolina Flour
- 5 each Eggs, beaten
- 1 Tbsp. Olive Oil
- 1 pinch Salt
Directions
Pappardelle Pasta Dough Instructions
In a bowl, mix together all ingredients until combined. Transfer the dough to a lightly floured work surface and knead until smooth, about 10 minutes. Cover with plastic wrap and allow to rest for 1 hour. Divide the dough into 4 equal parts and roll each through a pasta machine, starting with the thickest setting and ending with the second to last. Cut the pasta sheets into 1½” wide by 6” long strips. Sprinkle with flour and refrigerate until needed.
Part 2 of Recipe
Ingredients
- 6 each Duck legs, skinned
- 4 Tbsp. Olive Oil
- 1 each Medium onion, minced
- 1 each Medium carrot, minced
- 1 each Stalk of celery, minced
- 2 piece(s) Cloves of garlic, minced
- 8 oz. Chianti
- 28 oz. Imported tomatoes, chopped
- 1 C. Chicken stock
- 1 dash Salt and pepper
Directions
Duck Ragu Instructions
In a large sauté pan, brown the duck legs in the olive oil over medium heat, approximately 8 minutes. Remove the duck legs and keep warm on a plate tented with foil. Add to the skillet the onion, celery, carrot and garlic and cook for 10 minutes. Deglaze the pan with wine, and add the tomatoes and chicken stock. Return the duck to skillet, cover with foil, place on the middle rack of a 350? oven and cook for about an hour, or until the duck is tender when poked with a fork. When the duck has cooled, remove the meat from the bones, cut into 1” pieces and add to the sauce. Season with salt and pepper.
To finish: bring a sauce pan of salted water to a boil. Add the pasta and simmer until cooked, about 3 minutes. Strain the pasta and add to the sauce. Toss with parmiggiano cheese and serve.