Name: Pappardelle with Boneless Duck in Sguazet Pt 3 (Assembly)
Ingredients: Pappardelle I (Pasta) **; Pappardelle II (Duck) **; 1 tb Salt; 1/4 c Cheese, Parmesan, freshly grated (or more)

I know the suffering and pain which sickness entails. I admit the misery and wretchedness which it often brings in its train. But I cannot regard it as an unmixed evil. I see in it a wise permission of God. I see in it a useful provision to check the ravages of sin and the devil among men’s souls. If man had never sinned I should have been at a loss to discern the benefit of sickness. But since sin is in the world, I can see that sickness is a good. It is a blessing quite as much as a curse. It is a rough schoolmaster, I grant. But it is a real friend to man’s soul.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Poultry, Masterchefs, New york, F	6	Servings

INGREDIENTS

		Pappardelle I (Pasta) **
		Pappardelle II (Duck) **
1	tb	Salt
1/4	c	Cheese, Parmesan, freshly grated (or more)

INSTRUCTIONS

GARNISH
** 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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