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Fresh Spinach Pasta with Smoked Duck, Olives,
and Porcini Mushrooms
| Categories: |
Sauces>Poultry>Sides>Entrees |
| Yield: |
40 portions |
This recipe is extremely simple, just as
most good pasta dishes are. Any smoked game
breasts or legs could be used, not just duck.
With a food processor and a pasta machine,
pasta dough is a snap to make on your own.
| Ingredients |
Method |
4 lbs. 5 oz. all-purpose flour
20 large eggs, lightly beaten
5 tsp salt
5 pounds spinach, cooked, well-drained, and
pureed
10 tbsp olive oil
About 10 tbsp warm water, or as needed
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To make pasta, combine flour, eggs, salt,
spinach, and oil in a good processor and
blend with a steel blade just until dough
begins to come together, about 15 seconds.
Add drops of water if dough is too dry. It
should be firm but not sticky. Turn machine
on for 15 to 20 seconds longer to knead dough.
Remove, wrap in plastic wrap, and let rest
at room temperature for 1 hour.
After dough has rested, roll it out and cut
it into fettuccine noodles on a pasta machine
according to manufacturer’s instructions.
Drape noodles over a rack or place in a single
layer on a flour-dusted towel until ready
to cook.
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Duck Sauce:
10 ounces dried porcini mushrooms (cepés)
2 ½ quarts warm water
3 cups slivered shallots
3 3/4 cups olive oil
5 quarts chopped, seeded ripe tomatoes
5 cup loosely packed fresh basil leaves,
chopped
5 pound boneless smoked duck meat, julienned
Salt and freshly ground black pepper
to taste
Toasted pine nuts and fresh basil sprigs
for garnish
5 cups slivered, pitted oil-cured olives |
Combine porcini and warm water and soak for
at least 30 minutes. Remove mushrooms and
carefully strain soaking liquid to remove
any grit or sand. Coarsely chop mushrooms.
In a saute pan over moderate heat,
saute
mushrooms and shallots in oil until
shallots
just begin to color. Add tomatoes,
mushroom
soaking liquid, and lives and simmer,
uncovered,
until liquid is a light sauce consistency,
about 10 minutes. Stir in basil and
duck
and warm through. Season with salt
and pepper.
Keep warm.
Fill a large pot with water and bring
to
a rapid boil. Add salt to taste and
then
add fettuccine. Cook until just tender,
drain
and toss with duck sauce. Garnish with
pine
nuts and basil sprigs.
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