Saffron Pappardelle with Shiitake Mushrooms, Sun-Dried Tomatoes, Spinach, and Duck

⏳ Time

1 hour 45 minutes

🥕 Ingredients

🍽️ Servings

Description

Pappardelle can be cooked for just a minute and a half, then finished in the skillet: this way, the pasta absorbs the sauce better.

Ingredients

Whole egg - 6.5 oz
Egg white - 2.3 oz
Dry White Wine - 1 fl oz
Semolina - 3.5 oz
Calibrated Flour - 12.7 oz
Olive Oil - 2¼ spoons
Saffron - 0 oz
Shimeji mushrooms - 5.3 oz
Duck Breast - 17.6 oz
Leek - 5.6 oz
Sun-Dried Tomatoes - 5.6 oz
Spinach - 4.2 oz
10% cream - 27 fl oz
Chicken Broth - 27 fl oz
Parmesan Cheese - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

For the dough, combine the wine and saffron in a saucepan and reduce by half, then let it cool slightly. Mix two types of flour (you will need 90 g of semolina), create a mound, make a well in the center, and add the egg yolks, egg whites, a quarter tablespoon of olive oil, the reduced wine with saffron, and 1 gram of salt. Knead the dough until it becomes firm and elastic (you can also do this in a mixer), and then refrigerate for one hour.

Step 2

Using a pasta machine, roll out the dough to a thickness of 1.5 mm. Cut the resulting sheet into strips about 20-25 cm long, lightly dust with semolina flour, and use the machine to cut them into pappardelle. Dust the finished pasta with flour as well.

Step 3

Slice the leek into rings, quarter the mushrooms, and cut the duck breast into small cubes. Heat two tablespoons of olive oil in a skillet and lightly sauté the mushrooms.

Step 4

Add the leeks and duck to the skillet, season with salt and pepper, then add the sun-dried tomatoes and sauté until the duck is browned. Next, pour in the chicken broth and cream. Keep it on the heat until the liquid thickens to a sauce-like consistency. Finally, tear the spinach by hand into the skillet and stir to combine.

Step 5

At the same time, bring a pot of water to a boil. Once boiling, add the pappardelle and cook for two to three minutes. Then transfer the pasta to the skillet and toss it with the sauce. When serving, garnish with thin slices of Parmesan.