pappardelle

HOMEMADE "PAPPARDELLE" EGG PASTA WITH DUCK RAGU’, SCAPECE OF ARTICHOKES AND SAGRANTINO WINE SAUCE

 

SERVES 4
 
For the pasta:
150 g of flour type "0", 150 g of semolina durum wheat flour, 2 whole eggs and 2 yolks.
 
For the ragù:
Half duck (about 800 g.), 50 g of onion, 50 g of celery, 50 g of carrot, 1 clove of garlic, 1 clove, 100 ml of Viola extra virgin olive oil "Tradizionale", 100 ml of red wine, 200 g of tomato sauce, herbs, salt and pepper.
 
For the scapece:
1 "cimarolo" artichoke, 50 g of semolina durum wheat flour, Viola extra virgin olive oil "Tradizionale" to fry, field balm, vinegar.

For the pasta:
mix the two types of flour together, then add the beaten eggs and knead the dough until it is smooth; cover it and let it rest at least 1 hour. Then, stretch the dough out, let it dry for a few minutes and cut it into "pappardelle" (wide noodles).
 
For the ragù: put the vegetables and Viola extra virgin olive oil "Tradizione" into a pot and brown them slightly. Meanwhile, brown the duck breast, then let it cool and marinate it with olive oil and herbs. Cook it a few minutes, then, after having boned and minced or diced the duck, add it, together with its bones and make it brown. Add the red wine, clove, salt, pepper and, at the end, the tomato sauce. Simmer it for about 1 hour.
 
For the scapece: clean "cimarolo" artichoke, soak it into water and vine gar, cut it into thin slices, flour them with semolina flour and fry them in olive oil. Keep warm.
 
For the sauce: put Sagrantino wine into a pot together with the other ingredients; reduce until a syrupy consistency is achieved.