Pizzoccheri With Duck Ragu Recipes

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DUCK RAGU



Duck Ragu image

Provided by Food Network

Categories     main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 18

2 tablespoons olive oil
5 duck legs and thighs
Kosher salt and freshly ground black pepper
1 carrot, finely chopped
1 celery stalk, finely chopped
1 red onion, finely chopped
3 sprigs fresh thyme
1 clove garlic, finely chopped
1 1/2 cups red wine
One 28-ounce can whole peeled (pelati) tomatoes, blended
Homemade Pappardelle, recipe follows
Extra-virgin olive oil, for serving
Parmesan, for serving
3 1/2 cups all-purpose flour, plus more for rolling
3/4 teaspoon salt
4 farm fresh eggs, lightly beaten
1 teaspoon extra-virgin olive oil
Semolina flour, for dusting

Steps:

  • Finely chopped fresh parsley, for servingHeat the olive oil over medium-high heat in a large skillet or Dutch oven.
  • Sprinkle the duck legs with salt and pepper. Sear in the hot pan until golden brown and crisp, 10 minutes. Remove to a plate.
  • Add the carrots, celery and onions, and saute until soft, 3 minutes. Add the thyme and garlic, and saute until fragrant, 1 minute.
  • Add the red wine. Use the back of a wooden spoon to scrape up the browned bits from the duck; this will add to the flavor of the finished sauce. Cook for 2 minutes, then stir in the tomatoes, some salt and pepper and bring to a gentle simmer. Add the seared duck back to the pan and cover. Simmer gently until the duck is extremely tender and falling off the bone, 1 hour and 30 minutes.
  • Remove to a casserole dish to cool. Remove the skin and bones and discard. Chop the meat finely and add it back into the tomato sauce, adding a half a cup of water if it looks dry, and simmer, covered for 40 minutes.
  • Serve over Homemade Pappardelle. Drizzle with extra-virgin olive oil serve with freshly grated Parmesan and parsley.
  • Add the flour and salt to the center of a large wooden board. Use your hands and make a well in the center of the mound. Whisk together the eggs and olive oil in a bowl and pour into the well. Use a fork to whisk the eggs into the flour, incorporating slowly into the rim of the flour until it is completely incorporated.
  • Once incorporated, knead the pasta for about 8 minutes, adding just a bit more flour if the board is sticky. If the dough feels too dry, add a drop of water as you go. The dough should feel elastic, smooth and a bit sticky. Shape the pasta dough into a ball and wrap in plastic wrap. Let rest for at least 30 minutes to 1 hour at room temperature to let the gluten relax so rolling will be easier.
  • Set your pasta machine to the widest setting. Divide the dough into 4 pieces. Roll each piece out from the widest setting to the thinnest. Hand cut the pasta into pappardelle.
  • Gather the strands together in your hands and shake loosely so they don't stick together. Toss with some semolina flour. Divide into portions on a sheet tray.
  • Bring a pot of salted water to boil. Boil the pasta until al dente and drain, about 3 minutes. Yield: About 1 pound.

PIZZOCCHERI



Pizzoccheri image

Provided by Food Network Kitchen

Yield 8 servings

Number Of Ingredients 4

2 3/4 cups all-purpose flour, plus more for dusting
3/4 cup buckwheat flour
3 large eggs
3 tablespoons extra-virgin olive oil

Steps:

  • Mix the flours in a bowl and make a well in the middle. Beat the eggs, olive oil and 6 tablespoons cold water in a measuring cup and pour into the well. Stir with a fork.
  • Cut the dough into 6 pieces; wrap 5 pieces in plastic. Roll out 1 piece into a 12-by- 18-inch rectangle on a floured surface (about 18-inch thick).
  • Turn the dough out onto a floured surface and knead until smooth, 5 minutes.Wrap in plastic wrap and let rest at room temperature, about 30 minutes.
  • Cut crosswise into 1/2-inch-wide strips, then cut the strips in half. Toss the pasta with flour on a baking sheet. Repeat with the remaining dough.

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