Pappardelle with shrimps and asparagus
Challenging
Serve hot
Pappardelle with duck ragout
Standard
Serve hot
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Ingredients
- Pappardelle (ref. A20) - 6 nests (300 g)
- Napolitana sauce (ref. H3) - 20 g
- Carrot brunoise - 1/2 pc.
- Celery brunoise - 1/4 stalk
- Chopped onion - 1/4 pc.
- Red wine - 4 cl
- Chicken stock - 3 cl
- Confit duck leg - 1 pc.
- Bouquet garni - 1 pc.
- Duck fat - 1 csp.
- Salt and pepper
- Pecorino
Preparation
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Ingredients
- Pappardelle (ref. A20) - 6 nests (300 g)
- Napolitana sauce (ref. H3) - 20 g
- Carrot brunoise - 1/2 pc.
- Celery brunoise - 1/4 stalk
- Chopped onion - 1/4 pc.
- Red wine - 4 cl
- Chicken stock - 3 cl
- Confit duck leg - 1 pc.
- Bouquet garni - 1 pc.
- Duck fat - 1 csp.
- Salt and pepper
- Pecorino
Pappardelle with duck ragout
Preparation
Break the duck leg into large pieces, only keeping the meat. Briefly sweat the brunoises and finely chopped onion in the duck fat. Deglaze with red wine and cook for 5 minutes. Add the chicken stock, bouquet garni and Neapolitan sauce. Simmer until desired consistency is reached. Add the pulled duck pieces. Taste and season if necessary.
Reheat the pappardelle in lightly salted boiling water for 75 seconds and drain.
Heat the preparation in a large pan and add the pappardelle. Mix gently not damaging the pasta. Arrange everything nicely on a warm deep plate. Garnish with pecorino.