Pappardelle with Duck Sugo
This satisfying dish was adapted from Lidia Bastianich's cookbook Lidia's Italy (Knopf, 2007).
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Saucepan
- Slotted spoon
- Colander
- Fine-mesh sieve
- Skillet
- Tongs
- Cutting board
- Pot
- Serving platter
- Chef's knife
- Stove
- Plate
- Measuring cup
- Measuring spoon
- Oven
- Kitchen scale
- Spoon
- Whisk
- Wooden spoon
- Stockpot
Ingredients
- 2 1⁄2 cups duck or chicken stock
- 1⁄4 cup dried porcini mushrooms
- 1⁄2 cup roughly chopped parsley, plus 2 tbsp. finely chopped
- 2 tbsp. rosemary leaves
- 3 large sage leaves
- 2 cloves garlic, peeled
- 2 stalks celery, roughly chopped
- 1 small yellow onion, roughly chopped
- 1⁄4 cup olive oil
- 2 lb. whole duck legs
- Kosher salt
- freshly ground black pepper
- 1⁄2 cup dry white wine
- 6 oz. fresh or dried pappardelle
- 1⁄2 cup grated parmesan
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