Tagliatelle Porchini Duck Recipes

Steps:

• Heat butter and oil in a deep 10-inch heavy skillet over medium heat until foam subsides.
• Meanwhile, pat duck dry and sprinkle with 1/4 teaspoon each of salt and pepper.
• Sear duck, skin side down, until golden brown and some of fat has rendered, about 6 minutes. Turn over and cook until browned, about 2 minutes more. Transfer duck to a plate, then add onion to fat in skillet with garlic, rosemary, and 1/8 teaspoon salt and cook, stirring occasionally, until onion is softened and golden brown, about 6 minutes. Add wine and boil 3 minutes.
• Return duck, skin side up, to skillet, then add any juices from plate, stock, and tomatoes with their juice. Bring to a boil, then gently simmer, covered, 1 hour.
• Transfer duck to a cutting board, then skim off about three fourths of fat from sauce and discard.
• Purée sauce in batches in a blender (use caution when blending hot liquids). Return sauce to skillet and boil, stirring occasionally, until reduced to about 2 1/2 cups, about 8 minutes.
• While sauce reduces, finely chop duck with skin.
• Return chopped duck to sauce and season with salt and pepper.
• Cook tagliatelle in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente, then drain pasta and toss with duck ragú.

Steps:

• Tagliatelle: Mound flour on a clean work surface or in a large bowl. Make a well in center. Add egg, yolks, oil, and warm water to well. Using a fork and stirring outward from center, gradually incorporate flour into egg mixture until a ragged dough forms.
• Transfer to a lightly floured work surface and knead until dough is smooth and elastic, 6 to 8 minutes. (Or combine ingredients in a mixer bowl and knead with the dough-hook attachment 8 to 10 minutes.) Tightly cover with plastic wrap and let stand at room temperature until soft and pliable, at least 30 minutes and up to 2 hours.
• Cut dough into 4 portions. Keeping remaining portions covered with plastic, shape one into a rectangle. With a pasta roller on its largest setting (1 on a KitchenAid stand-mixer attachment), run dough through roller. Fold dough in half and run through largest setting again. Repeat once or twice more. Turn machine to next setting and pass through roller once.
• Continue passing dough through, lowering setting each time, until dough has run through the smallest setting (8 on KitchenAid attachment). Transfer to a tray generously dusted with semolina (or all-purpose) flour; dust top with more. Repeat process with remaining portions of dough.
• Attach a tagliatelle/fettuccine cutter to a pasta machine. Roll each sheet through cutter. Hang in a single layer on a pasta rack or transfer to a tray dusted with semolina and let dry, 30 minutes. (Pasta can be made up to 1 day ahead: Once dry, loosely twirl handfuls of pasta into 6 "nests," generously dust with more semolina, and refrigerate in a single layer in an airtight container.)
• Porcini Butter Sauce: Heat a large straight-sided skillet over medium. Add oil, butter, and garlic. When butter melts and garlic sizzles, add mushrooms; season with salt. Cook, stirring occasionally, until mushrooms are tender and golden brown, 12 to 15 minutes. Add pepper flakes and cook 30 seconds more.
• Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente,2 to 3 minutes. Reserve 1 cup pasta water; drain. Add 2/3 cup pasta water to skillet with mushrooms. Bring to a simmer. Add tagliatelle, tossing until sauce thickens slightly and evenly coats pasta, about 1 minute. Remove from heat.
• Add parsley and half of cheese, tossing to combine. Add more pasta water as needed, a little at a time, until sauce evenly clings to pasta again. Serve topped with remaining cheese, pepper flakes, and a drizzle of oil.

Steps:

• Soak the porcini in one cup boiling water for 30 minutes. Trim the stalks from the fresh mushrooms. Wash off any grit under cold running water or use a soft brush or clean towel to clean them (do not soak them or they will become soggy). Slice the mushrooms into one-and-a-half-inch pieces.
• Using a large skillet, soften the garlic and the shallots in two tablespoons butter and the tablespoon of oil.
• Strain the porcini through a paper towel, reserving the soaking liquid. Chop the porcini. Add the mushrooms to the skillet with the thyme, salt and pepper and red wine. Cook over moderate heat, stirring occasionally, for about 20 minutes. Add the porcini, cooking liquid and continue to cook over moderate heat until the sauce becomes thick and syrupy.
• Meanwhile, scrape the fat off the duck meat and cut the meat into strips. Then bring six quarts of salted water to a boil for the pappardelle.
• Add the duck meat to the sauce and cook it over moderate heat for 10 minutes. Correct the seasoning and keep the sauce warm.
• Drain the pappardelle and toss with the remaining tablespoon of butter. Spoon the sauce over the noodles, toss and serve.

Steps:

• Make pasta:
• In a food processor blend together 2 1/2 cups flour, oil, yolks, and 6 tablespoons water, incorporating as much of additional 2 tablespoons water as necessary, until mixture just begins to form a ball. On a lightly floured surface knead dough, incorporating as much of additional flour as necessary, until smooth and elastic, about 8 minutes. Quarter dough and wrap 3 pieces separately in plastic wrap.
• Set smooth rollers of a pasta machine at widest setting. Flatten unwrapped piece of dough into a rectangle and fee through rollers. Fold rectangle in half and feed through rollers 8 more times, folding in half crosswise each time and dusting with flour as necessary to prevent sticking.
• Turn dial to next (narrower) setting and feed through rollers without folding. Continue to feed dough through, without folding, turning dial to make space between rollers narrower each time, until dough has been rolled through narrowest setting and is a smooth sheet, about 2 1/2 feet by 4 inches. Halve pasta sheet crosswise. Lightly brush 1 side of 1 pasta sheet with cold water and evenly arrange 1/2 cup parsley over it. Drape remaining half sheet over parsley-topped pasta sheet, gently pressing down to force out any air. Set rollers to second narrowest setting and feed filled pasta sheet between rollers. Put pasta sheet on a dry kitchen towel. Roll out and fill remaining 3 pieces dough in same manner, putting each on a dry kitchen towel.
• Attach ribbon pasta cutters to pasta machine and attach handle to widest cutter. Line a tray with another dry kitchen towel. Feed first pasta sheet, which will have dried slightly but should still be soft and pliable, through cutter and toss tagliatelle generously with flour. Form tagliatelle loosely into a nest and arrange on towel-lined tray. Make more tagliatelle in same manner with remaining pasta sheets. Makes about 3/4 pound.
• Fill a 6-quart kettle three fourths full with salted water and bring to a boil for tagliatelle.
• Trim mushrooms and cut stems from caps. Separately cut stems and caps into 1/4-inch-thick slices. Mince garlic. In a large skillet cook stems in 2 tablespoons oil over moderate heat, stirring occasionally, until stems are tender and liquid they give off is evaporated, about 5 minutes. With a slotted spoon transfer stems to a small bowl. In skillet cook caps in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until caps are tender and liquid they give off is evaporated, about 3 minutes. Add stems, garlic, and butter and cook, stirring, 1 minute. Add wine and cook, stirring occasionally, until wine is evaporated. Season mushrooms with salt and pepper.
• Cook _tagliatelle_in boiling water until al dente about 1 1/2 minutes. Reserve 1/2 cup cooking water and drain tagliatelle in colander. Add tagliatelle and reserved cooking water to mushroom mixture and toss to combine.
• Serve tagliatelle immediately with freshly grated Parmigiano-Reggiano.
• *Available at specialty foods shops and by mail order from Dean & DeLuca, (800) 221-7714.
• **Available seasonally at many specialty food shops and by mail order from Comptoir Exotique, (888) 547-5471.