Pappardelle With Boneless Duck In Sguazet Pt 3 (assembly)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | F, Masterchefs, New york, Poultry | 6 | Servings | |
INGREDIENTS
| Pappardelle I, Pasta ** | ||
| Pappardelle II, Duck ** | ||
| 1 | T | Salt |
| 1/4 | c | Cheese, Parmesan freshly |
| grated or more |
INSTRUCTIONS
* 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 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 18
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 3.7mg
Sodium: 1226.4mg
Potassium: 5.4mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 1.6g