Pappardelle with quail ragout

/Pappardelle with quail ragout
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Pappardelle with quail ragout

  • CourseMain Course
  • Preparation45'
  • Difficultymedium
  • Selvagginaquail
  • Calories600 - 700
  • ActivityRun F 82’ M 60’
  • Persons4

Ingredients

For the home-made pasta

320gr  flour “00”

N 6 egg yolks

N 1 egg

Salt to taste

 

For the ragout

N 2 quails ( plucked and gutted)

100gr  ground meat

50gr chopped bacon

No 1 unpeeled clove of garlic

Aromatic herbs (sage; rosemary; marjoram; thyme)

30gr extra virgin olive oil

30gr white wine

Vegetable broth to taste

Salt and pepper to taste

 

Preparation

  • Mix flour with eggs and a pinch of salt. Knead it and cover the dough with cling film. Let it rest for 10 minutes.
  • Roll out the dough and cut it into 1 cm wide strips using a roller cutter to obtain pappardelle.
  • Heat the extra-virgin olive oil in a frying pan, stir-fry the garlic with the aromatic herbs. Add the quails cut in half, the ground meat and the bacon.
  • Cook the meat, pour the white wine and let it evaporate. Add the broth and cover. Cook over low heat for 10 minutes, adding broth if necessary.
  • Uncover and let the liquids evaporate, season with salt and pepper.
  • Separate the breast and the legs, cut the breasts into small pieces and add them to the ragout.
  • Cook the pappardelle in plenty of salted water, drain “al dente” and toss with the quail ragout. Serve the pappardelle with quail legs.

Other

Chef

Wine CouplingMarche Rosso IGT-Stefano Antonucci

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