• 10 1/2 oz (300 g) Delverde pappardelle
• 9 oz (250 g) skinned and deboned duck
• 2/3 cup (3 oz or 80 g) minced celery, carrot and onion
• 1 cup (7 oz or 200 g) peeled plum tomatoes, chopped
• 1 oz (25 g) dried porcini mushrooms
• 5 tbsps grated parmesan cheese
• 3 tbsps extra-virgin olive oil
• 1 tab of butter
• 4/5 cup (200 ml) vegetable broth
• 1 garlic clove, smashed
• 1 bay leaf
• 2 tbsps minced mixed fresh herbs
• 2 cloves, ground in a mortar and pestle
• 2-3 peppercorns
1/2 cup (120 ml) red wine
• Mix the flour and eggs together to make a smooth dough. cover with plastic wrap and let rest for 30 minutes. Meanwhile soak the dried porcini in warm water until soft, then drain and squeeze out excess liquid.
• Heat the olive oil and garlic in a saucepan and sauté the celery, carrot and onion.
• Add the duck and the porcini and then the red wine. once it has cooked off, add the tomatoes. season with a pinch of salt, bay, peppercorns and cloves. add the broth and cook for 25-30 minutes. Roll out the pasta dough and cut out long, thick strips of pappardelle using a rolling cutter. Bring a large pot of salted water to a boil and cook the pasta.
• Drain when al dente and add to the sauce. add the parmesan, butter and herbs. stir and serve immediately.
Preparation time 25 minutes – cooking time 35 minutes – Level of difficulty easy