Pappardelle, Arezzo Style
Origin: Arezzo, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- domestic duck
- butter
- prosciutto
- onion
- celery
- carrot
- calf or beef spleen
- tomato
- nutmeg
- egg pasta
- duck liver
- parmesan
- salt
- pepper
Instructions
- Brown a duck in a little butter with salt and pepper, then add a battuto of prosciutto, onion, celery and carrot; let it melt under the duck.
- Skim off much of the fat, then finish cooking with broth and water added gradually, leaving enough sauce for the pasta.
- Scrape the inside of a calf/beef spleen and boil it under the cooked duck for the sauce; add tomato and nutmeg.
- Cut finger-wide pappardelle from an all-egg sheet, cook briefly, and dress with the sauce, diced duck liver, parmesan and a little butter. Serve the duck as the second course.