Farmers Market Pappardelle Recipe Epicuriouscom Recipes

FARMERS' MARKET PAPPARDELLE

Steps:

• Bring a 6- to 8-quart pot of well-salted water to a boil.
• Meanwhile, mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with vinegar, oil, and 1 teaspoon salt in a large bowl. Add tomatoes and stir gently, then set aside.
• Cook corn in boiling water until tender, 4-6 minutes, then remove with tongs and cool.
• While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl, stopping when you get to seedy core. Turn zucchini a quarter-turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini (you will end up with rectangular-shaped cores). Reserve cores for another use (such as soup).
• Cut corn from cobs; add corn to tomatoes.
• Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and snap peas and cook 15 seconds. Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently.
• Add herbs and toss gently again.

PAPPARDELLE WITH SLOW-COOKED BRISKET

Steps:

• Cook the pasta in a large saucepan of salted boiling water for 6-8 minutes or until al dente. Drain well and return to the pan. Add the beef and toss to combine. Divide between serving bowls and top with the pecorino. Sprinkle with pepper and parsley to serve.

PAPPARDELLE BOLOGNESE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add bacon; sauté until beginning to brown, about 6 minutes. Add onion, celery, carrot, garlic, and thyme; sauté 5 minutes. Add veal and pork; sauté until brown and cooked through, breaking up meat with back of fork, about 10 minutes. Add wine and bay leaves. Simmer until liquid is slightly reduced, about 10 minutes. Add broth and tomato puree. Reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Bring to simmer before using.)
• Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain. Transfer to pot with sauce; toss. Serve with Parmesan.

HOMEMADE PAPPARDELLE

Steps:

• Place 2 1/2 cups flour and 3/4 teaspoon salt in processor; blend 5 seconds. Whisk 3 eggs, 3 yolks, and 3 tablespoons water in bowl.
• With machine running, pour egg mixture through feed tube. Blend until sticky dough forms, adding water by teaspoonfuls if dry.
• Scrape dough out onto floured work surface. Knead dough until smooth and no longer sticky, sprinkling lightly with flour as needed if sticky, about 8 minutes. Shape into ball. Cover with plastic wrap and let rest 45 minutes. Repeat with remaining flour, salt, eggs, yolks, and water.
• Divide each dough ball into 4 pieces. Cover dough with plastic wrap.
• Set pasta machine to widest setting. Flatten 1 dough piece into 3-inch-wide rectangle. Run through machine 5 times, dusting lightly with flour if sticking. Continue to run piece through machine, adjusting to next-narrower setting after every 5 passes, until dough is about 26 inches long. Cut crosswise into 3 equal pieces. Run each piece through machine, adjusting to next-narrower setting, until strip is scant 1/16 inch thick and 14 to 16 inches long. Return machine to original setting for each piece. Arrange strips in single layer on sheets of parchment.
• Repeat with remaining dough. Let strips stand until slightly dry to touch, 20 to 30 minutes. Fold strips in half so short ends meet, then fold in half again. Cut strips into 2/3-inch-wide pappardelle. DO AHEAD: Can be made 1 day ahead. Arrange pappardelle in single layer on sheets of parchment. Stack sheets in roasting pan. Cover; chill.

QUAIL SAUCE FOR FRESH PASTA

Steps:

• Wash the quail inside and out under cold running water, then pat thoroughly dry with kitchen towels.
• Choose a sauté pan that can contain all the quail in one layer. Put in the oil and turn on the heat to medium high. When the oil is hot, add the quail. Brown the birds on all sides, then remove them from the pan. Leave the heat turned on.
• Add the chopped onion, celery, carrot, sage, and rosemary, and cook for a minute or two, stirring frequently. When the vegetables have become lightly colored, return the quail to the pan, adding salt and pepper.
• Turn the birds over a few times, and after 2 or 3 minutes, add the wine. Let the wine bubble for a minute or less, then turn the heat down to medium low and put a lid on the pan.
• When the quail have cooked for 20 minutes, add the cut-up tomato; turn the birds over two or three times; put the lid on the pan, setting it slightly ajar; and cook until the quail meat comes easily off the bone, another 25 minutes or so. Check the pan from time to time, and whenever you find that the cooking juices are drying up, add 2 to 3 tablespoons of water.
• Using a slotted spoon, remove the quail from the pan, and as soon as they are cool enough for you to handle, remove the skin and take the meat off the bone. Look out for and pick out any tiny bones.
• Return the meat to the pan, and turn it in the pan juices for a minute or two over low heat. Toss the pasta with the entire contents of the pan, adding freshly grated Parmigiano-Reggiano cheese.
• Presentation note: If you leave the tiny quail drumstricks with the bone in and hold them back when tossing the pasta, you can place them decoratively over each individual plate of pasta.

PAPPARDELLE WITH LONG-COOKED DUCK SUGO

Steps:

• Prepare the pasta dough and chill it.
• Trim all the excess skin and fat from the duck legs. Heat 2 cups of the stock, and pour it over the dried porcini. Let soak for 1/2 hour or longer. When the mushrooms have softened, drain and squeeze them, reserving all the soaking liquid; chop the porcini into 1/2-inch pieces.
• Using the food processor, mince the onion, celery, garlic, and all the fresh herbs for 20 to 30 seconds, to a moist paste, or pestata.
• Set the big pan over medium-high heat, and film the bottom with 2 tablespoons of the olive oil. Lay all the duck legs in the pan, skin side down; sprinkle on 1/2 teaspoon salt, and sizzle for a couple of minutes, until the skin side is browned. Flip the legs over and continue cooking, adjusting the heat and moving the meat as needed, until nicely browned all over, then remove them to a bowl or platter.
• If you want to continue cooking with the duck fat, leave 4 tablespoons of it in the pan. Otherwise, pour it all out and use 4 tablespoons of olive oil instead. Return the saucepan to the heat, and scrape in all of the paste from the food-processor bowl. Stir it all over the hot pan, scraping up the browned bits, for 2 minutes or so, until it is nearly dry and toasting.
• Return all the duck legs to the pan, and tumble them in the hot pestata. Scatter in the chopped porcini, stir and toss with the legs, and cook for several minutes, until everything is sizzling.
• Pour in the wine, raise the heat, and turn and tumble the duck and seasonings until the wine has almost cooked away. Pour in the porcini-soaking liquid (leave any mushroom sediment in the container), and sprinkle another 1/2 teaspoon salt all over. Heat to a boil, turning the duck legs and stirring to amalgamate all the seasonings in the broth.
• Set the cover ajar-leaving a crack for evaporation-and cook at an actively bubbling simmer, turning the duck frequently. Add stock every 20 minutes or whenever needed, so the liquid level is about two-thirds of the way up the meat. After 1 1/2 hours or so, when the duck is quite tender and loose on the bone, turn off the heat, and let the legs cool completely in the covered pan.
• Remove the duck legs from the saucepan, and pull all the meat off the bones. Discard the bones and cartilage; tear the meat into good-sized shreds. Spoon fat from the sauce, and stir in the meat. If the sauce is dense, loosen it to a flowing consistency with more stock; heat to a bubbling simmer, and cook for another 15 minutes. Add salt and freshly ground black pepper to taste. Let the sauce cool again, or use some or all of it to dress the pappardelle now.
• To dress 1 pound of pappardelle, put half the sauce in a wide skillet (or the same pan you cooked it in, if you are using it right away); use all the sauce if cooking 2 pounds pappardelle. Have the sauce at a simmer when you drop the pasta into the cooking water. If it is concentrated, moisten it with stock or hot pasta water.
• Cook the pappardelle in at least 6 quarts of salted water (8 quarts or more for 2 pounds), at a rolling boil, just until al dente, about 2 or 3 minutes. With a spider, lift the strands from the pot, briefly drain, and lower them into the sauce. Toss the pappardelle over and over to dress them thoroughly-if the sauce is too thick, loosen it with spoonfuls of pasta-cooking water; if the sauce is soupy, cook rapidly, tossing the pasta, until it thickens.
• Turn off the heat, and toss the pasta with half of the grated cheese; drizzle over it a final flourish of olive oil. Serve from the skillet, or pile the pappardelle in a large warm serving bowl. Pass more cheese at the table.
• Fresh Pasta for Pappardelle (and Tortelli Maremmani)
• Put the flour in the bowl of the food processor and process for a few seconds to aerate. Mix the egg, egg yolks, and olive oil in a measuring cup or other spouted container.
• With the machine running, pour the liquids quickly through the feed tube on top of the flour. After 20 seconds, most of the dough should clump up on the blade. Process for another 15 seconds or so-no more than 40 seconds total. (If the dough does not gather on the blade and process easily, it is too wet or too dry. Feel the dough, then work in either more flour or some ice water, in small amounts, using the machine or kneading by hand.)
• Turn the dough out on a lightly floured surface and knead it by hand for a minute, until it's smooth, soft, and stretchy. Press it into a disk, wrap well in plastic wrap, and let it rest at room temperature for 1/2 hour.
• To roll out the dough in a pasta machine, cut the pound of dough into four equal pieces. Work with one at a time, keeping the others covered. Run the first piece of dough through the rollers at the widest setting several times, to develop strength and smoothness. Repeat with all the pieces. Reset the machine to a narrower setting, and run the first piece through, extending it into a rectangular strip. Let the rollers move the dough, and catch it in your hand as it comes out. Roll it again, to stretch and widen it. Lightly flour and cover the strip, then stretch the other pieces.
• Roll and stretch all the pieces at progressively narrower settings, until they spread as wide as the rollers (usually about 5 inches) and stretch to 20 inches or longer. Cut the four long pasta strips in half crosswise, giving you eight sheets, each about a foot long and 5 inches wide. Lay these flat on the trays in layers, lightly floured, separated, and covered by towels.
• Lay out a rolled sheet on the floured board; dust the top with flour. Starting at one of the short ends, fold the sheet over on itself in thirds or quarters, creating a small rectangle with three or four layers of pasta.
• With a sharp knife, cut cleanly through the folded dough crosswise, in 2-inch-wide strips. Separate and unfold the strips, shaking them into long noodles. Sprinkle them liberally with flour so they don't stick together. Fold, cut, and unfurl all the rolled pasta sheets this way, and spread them out on a floured tray. Leave them uncovered, to air-dry at room temperature, until ready to cook.

PAPPARDELLE IN LEMON CREAM SAUCE WITH ASPARAGUS AND SMOKED SALMON

Steps:

• Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely chop shallots. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons. Cut salmon into 2 x 1/2-inch strips.
• Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water.
• Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.
• In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
• Serve pasta garnished with reserved asparagus tips and remaining salmon.