Papardelle Veal SauceClick to Play

Pappardelle with Veal

Pappardelle con Vitello

Mary Ann Esposito

SERVES 4

Pappardelle are wide noodles that, in Tuscany, are usually teamed with a hare sauce. In this country version, I use veal shoulder slowly simmered in red wine. Use the veal bones to make veal stock, which gives an added layer of flavor to the sauce. The pasta can be made one day in advance and placed on kitchen towels.

VEAL SAUCE

1/2 cup (about 1/2 ounce) dried porcini mushrooms
1 cup hot water
1/4 cup plus 2 tablespoons Filippo Berio Extra-Virgin Olive Oil
1 large onion, thinly sliced
1 medium red bell pepper, cored, seeded, and cut into thin strips
1 large clove garlic, minced
2 cups sliced button mushrooms
2 tablespoons unbleached all-purpose flour
1 1/2 teaspoons fine sea salt
1/2 teaspoon coarsely ground black pepper
3 1/2 pounds veal shoulder blade, boned, trimmed of excess fat and sinew, and cut into 1-inch pieces
2 tablespoons minced fresh sage
1 cup veal stock
1 cup dry red wine

PASTA

About 2 cups King Arthur™ Unbleached, All-Purpose Flour
1/8 teaspoon fine sea salt
3 large eggs
1 teaspoon Extra-Virgin Olive Oil

DIRECTIONS

Mound the flour on a work surface and sprinkle it with the salt. Make a well in the center of the flour and add the eggs and olive oil. Beat the eggs and oil with a fork until smooth, then gradually incorporate the flour from the inside walls of the well. When the dough becomes too firm to mix with the fork, knead it with your hands, incorporating just enough of the flour to make a smooth ball of dough. You may not need all the flour.

Push the excess flour aside and knead the dough for about 5 minutes, adding flour as needed. Place the dough on a floured surface, cover with a bowl, and let rest for 10 minutes.

Cut the dough into 2 pieces. Keeping the second piece covered, roll one piece with a rolling pin to flatten it slightly. Roll out the dough through the rollers of a pasta machine on the thinnest setting. Cut the strip into 9-inch lengths, then cut each piece lengthwise into 1 1/2-inch-wide strips. Spread the pasta on floured towels while you roll out the remaining dough. (To make the pappardelle by hand, roll each piece of dough into a 20 by 14-inch rectangle. Cut lengthwise into 1 1/2-inch wide strips, then cut the strips in half crosswise.)

Place the porcini mushrooms in a bowl, cover with the water, and let soak for 30 minutes. Drain the mushrooms, reserving the liquid. Cut the porcini into small pieces and set aside. Strain the soaking liquid, and reserve half.

In a large skillet, heat 2 tablespoons of the oil. Add the onion and bell pepper and cook over low heat until the onion has softened. Add the garlic and cook for 2 minutes. Remove the mixture to a medium bowl. Add the sliced mushrooms to the skillet and cook, stirring, until they begin to brown. Add them to the onions and peppers.

In a medium bowl, combine the flour, salt, and pepper. Add the veal pieces and toss well. Shake off the excess flour and set the veal aside.

Heat the remaining 1/4 cup olive oil in the skillet. Add the veal and cook until browned on all sides. Add the onion and pepper mixture, the porcini, the reserved soaking liquid, and the sage. Add the veal stock and wine and bring to a boil. Lower the heat, cover, and simmer until the meat is tender, about 50 minutes.

Meanwhile, bring 6 quarts of salted water to a boil in a large pot. Add the pappardelle and cook until al dente. Drain the noodles and place on a large serving platter.

Spoon the veal and sauce over the noodles and toss gently. Serve immediately.

item recipe is featured in Episode 506 of Season 5.

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