Pappardelle with Boneless Duck in Sguazet Pt 3 (Assembly)
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Pappardelle with Boneless Duck in Sguazet Pt 3 (Assembly) Preparation
** Recipes for Pappardelle I Pasta, and Pappardelle II Duck should have been completed before this recipe is started. To Assemble: ============ Have the warm duck sauce standing by. Cut the dough into 3 pieces. Roll out 1 piece of dough on a lightly floured board to a thickness of 1/16 inch. Starting from end nearest you, roll dough around and around a rolling pin until its all rolled up. Cut dough down length of rolling pin, then cut into pappardelle strips about 1 x 5 inches. Repeat with remaining 2 pieces of dough. Place pappardelle on tray lined with floured cloth and let dry briefly, uncovered, in refrigerator. Meanwhile, bring 5 quarts water to a boil and add 1 tablespoon of salt. Add pasta gradually, stirring with wooden spoon. Boil vigorously, uncovered, until just tender, 2 to 4 minutes. Drain well. Immediately return the pasta to the empty pot with half of the sauce and 1/4 cup Parmesan, tossing gently over medium heat. Serve immediately on heated plates, topping with remaining sauce. Additional Parmesan and a pepper mill should be made available at the table. Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Lidia Bastianich, Felidia Restaurant, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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