Pappardelle al Sugo d’Anitra Recipe

Chef Rosario Romano
About: 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!

Recipe Info

Restaurant: Ristorante Panorama | Philadelphia

Servings: 6
Prep Time:
Cuisine: Italian
Meal Type: Dinner
Main Ingredient: duck
Dish Type: Main Course
Cooking Method: Sauté
Season/Occasion: Any Occasion
Dificulty: Moderate
Vegetarian: No

Directions

Recipe

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.


Recipe Note:

If you'd like to use a mixer, this recipe is perfect size for a table top machine. Just use the dough hook and knead until as stated, the dough is smooth. Wrap in plastic wrap and allow to rest in fridge. You can freeze the left over pasta if you don't use all of it immediately. It will get slighlty darker in color because of oxidation the longer you have it in the freezer but you can extend the time if you put it in zip tight containers. 

Part 2 of Recipe

Duck Ragu
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 degree 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 pot 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. 

Ingredients

16 oz. Semolina Flour 6 each Duck legs, skinned 5 each Eggs, beaten 4 Tbsp. Olive Oil 1 Tbsp. Olive Oil 1 each Medium onion, minced 1 each Medium carrot, minced 1 pinch Salt 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

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