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PAPPARDELLE III (ASSEMBLY)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
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1 x Pappardelle I (Pasta) **
1 x Pappardelle II (Duck) **
-----GARNISH-----
1 tb Salt
1/4 c Cheese, Parmesan, freshly
-grated (or more)
** Recipes for Pappardelle I Pasta, and Pappardelle II Duck
should have been completed before this recipe is started.
To Assemble:
ÿÿÿÿ
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 it's 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 York's 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
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