pappardelle

Consider denting the budget with a foie gras and truffle indulgence for two. By using either tinned or fresh preserved foie gras, as in a mousse with truffles or a nice portion of foie gras au torchon, you can dress some pappardelle or tagliatelle in deep velvet and create a dish that seeks the acidity and sleek fruit of <a href="http://www.nytimes.com/2013/02/13/dining/reviews/red-burgundy-from-the-2010-vintage.html">Côte de Nuits</a>. As for the truffle, fresh black is not required. A less costly tinned or jarred truffle provides juice to enhance the sauce.

Pasta with Foie Gras and Truffles

foie

dry red wine

unsalted butter

shallots

chicken stock

Salt and black pepper

thyme

Reserve 1 ounce of the foie gras and slice it in half. Dice the rest and place in a bowl. Gradually add wine and use a small whisk or fork to blend foie gras and wine together until smooth. Set aside. Heat fat in a 12-inch skillet. Add shallots and sauté on medium until soft and barely tinged with brown. Add stock and cook until stock is reduced by half.

Remove from heat. Stir in foie gras mixture. Heat gently for a couple of minutes, not more than a very low simmer. Season with salt and pepper. Add thyme and truffle juice. Remove from heat and cover to keep warm.

Bring a pot of salted water to a boil, add pasta and cook until al dente, about 5 minutes. Drain well. Transfer pasta to skillet. Place over low heat. Add truffles. Using tongs, turn pasta to reheat and coat with sauce. Check seasoning. Divide into two warm soup plates and serve, with a piece of the reserved foie gras on top of each portion.

1. Bring a large pot of water to a boil for the pasta.  2. In a large skillet, melt the butter over medium to medium-high heat. When it bubbles and foams, add

Pappardelle with Brown Butter Meat Sauce & Crispy Sage

butter

sage leaves,

veal

onion,

garlic,

Salt and white pepper

nutmeg (about 1/8 tsp.)

white wine

milk

Parmigiano-Reggiano rind, cheese

Recette de pappardelles au saumon et aux shiitakes de Ricardo.

Pappardelles au saumon et aux shiitakes

1 le blanc et le vert pâle émincés

30 ml c. à soupe) de beurre

125 ml tasse) de vin blanc

180 ml tasse) de bouillon de poulet

450 g lb) de filet de saumon sans la peau, coupé en morceaux

115 g oz) de champignons shiitakes, sans les pieds, ou de champignons café, émincés

125 ml tasse) de crème 35 %

225 g lb) de pappardelles

ml c. à soupe) de jus de citron

30 ml c. à soupe) d’aneth ciselé

Dans une grande poêle à feu moyen, attendrir le poireau dans le beurre. Ajouter le vin et laisser réduire presque à sec. Ajouter le bouillon et porter à ébullition. Ajouter le saumon et les shiitakes. Laisser mijoter 4 minutes en remuant à quelques reprises. Saler et poivrer. Ajouter la crème et poursuivre la cuisson 2 minutes.

Entre-temps, dans une grande casserole d’eau bouillante salée, cuire les pappardelles al dente. Égoutter.

Ajouter les pâtes et le jus de citron à la sauce. Mélanger délicatement pour bien enrober. Rectifier l’assaisonnement. Parsemer d’aneth.

Très bonne recette, servie avec des tagliatelles.  J'ai déglacé avec 1 c. à table de vinaigre de cidre au lieu du vin blanc. et j'ai utilisé de la crème Belsoy.  À refaire, car c'est une recette rapide.

Wouah! Super bon ! Pas très long à exécuter. Avec un chardonnay un succès. Souper de fin de semaine .

Excellente recette pour moi qui aime le saumon et les pâtes , le mélange du poireau , bouillon de poulet et de la crème donne un super bon goût . Une autre excellente raison pour manger du poisson.

C’est la meilleure recette au saumon que je connaisse.  Merci de l’avoir partagée!

J'adore cette recette. J'ai également fait mes pâtes et wow. Merci beaucoup Ricardo pour cette recette!!!!!

https://cdn.jwplayer.com/v2/media/ZTaoHs71

Comment nettoyer les champignons

The classic combination of cauliflower and cheese gets a bit of a gourmet upgrade.

Creamy cauliflower and blue cheese pappardelle

tbs olive oil, plus extra to drizzle

red onion,

garlic cloves, crushed

(60 grams) chopped hazelnuts

dried pappardelle pasta

thickened cream

gorgonzola dolce, crumbled

Finely grated zest of ½ a lemon

baby rocket

black pepper,

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Wide ribbons of pappardelle are an ideal vehicle for this hearty five-spice-scented pork ragù bursting with salty-sweet-creamy-spicy flavors.

Dan Dan Pappardelle

Sichuan peppercorns

Tbsp. Chinese sesame paste

Tbsp. black (Chinkiang) vinegar or unseasoned rice vinegar

sugar

soy sauce

vegetable oil

pork

five-spice powder

garlic cloves, finely chopped

lb. pappardelle

Kosher salt

unsalted, peanuts scallions (for serving)

The flavors of Chinese dan dan noodles meet Italian pasta in this spicy crossover dish. Wide ribbons of pappardelle are ideal for clinging to a hearty five-spice-scented pork ragù, showcasing a wide spectrum of salty-sweet-creamy-spicy flavors. Freshly ground Sichuan peppercorns give the dish its distinctive tongue-tingling character while chile crisp adds heat and extra texture.

Bon Appétit

Toast Sichuan peppercorns in a small skillet over medium-high heat, tossing often, until slightly darkened and fragrant, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; finely grind.

Stir ground Sichuan peppercorns, sesame paste, vinegar, sugar, 2 Tbsp. chile crisp, and 2 Tbsp. soy sauce in a small bowl to combine; set aside.

Meanwhile, heat oil in a large skillet over medium-high. Add pork, five-spice powder, and remaining 1 tsp. soy sauce to pan, breaking meat up into pieces with a wooden spoon. Cook, undisturbed, until it begins to brown, about 3 minutes. Stir and continue to cook, breaking up meat into smaller pieces, until cooked through, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Remove from heat and add Sichuan peppercorn mixture; set aside.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente. Using tongs, transfer pasta to skillet with sauce and pour in ½ cup pasta cooking liquid. Bring to a simmer and cook, tossing gently, until sauce is creamy and clings to pasta, about 1 minute. Drizzle in remaining 1 Tbsp. chile crisp.

Divide pasta among plates and top with peanuts and scallions.

Nduja is a spicy, spreadable pork sausage from Italy.

Pappardelle with roast nduja and tomato sauce

red capsicum, seeds removed, thinly sliced

mixed baby heirloom tomatoes

zucchinis,

garlic cloves

(60 milliliters) extra virgin olive oil

tbsp red wine vinegar

nduja

pappardelle pasta

Parmesan, shaved, to serve

Basil leaves, to serve

Brown Butter Brussels Sprouts Pasta

unsalted butter, browned

DeLallo Pappardelle Egg Pasta

DeLallo Private Reserve Extra Virgin Olive Oil

shallot

brussels sprouts (or thinly sliced)

red pepper flakes

Kosher salt and pepper

lemon

parmesan cheese

pasta water

walnuts (optional)

Add the butter to a small saucepan over...

Add the butter to a small saucepan over medium heat. Melt the butter stirring frequently. Continue to cook the butter until brown bits form at the bottom of the pan. It will take about 6-8 minutes. Once the butter is brown remove it from the heat.

Cook the pasta in salted water in a...

Cook the pasta in salted water in a large pot until al dente. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Swirl to coat the bottom and then add in the shallot, shaved brussels sprouts, red pepper flakes, salt and pepper. Sauté until the brussels sprouts are tender and caramelized, about 6-8 minutes.

Once the brussels sprouts are tender, squeeze in...

Once the brussels sprouts are tender, squeeze in the juice of a lemon and add in the parmesan cheese and pappardelle. Pour in the brown butter and add in about 1/3 cup of the pasta water (more if needed). Toss everything together with tongs until it’s coated in the sauce. Top with the toasted walnuts and extra parmesan cheese before serving.

Let's go vego with this super easy pumpkin pasta. 

Roast pumpkin and almond pappardelle

1kg butternut pumpkin, peeled,

(55 grams) whole almonds

sage, leaves picked

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Pappardelle with oxtail sauce

oxtail,

Plain flour, to dust

(125 milliliters) extra virgin olive oil

red onion, finely chopped

carrot, finely chopped

celery stalks, finely chopped

star anise, crushed

tomato paste

(180 milliliters) white wine

cherry tomatoes

(1L) beef stock

tbs finely chopped flat-leaf parsley & basil

oregano

parmesan,

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Begin this recipe at least 3 hours ahead.

Pappardelle with slow braised pork and fennel recipe

garlic, bruised

pork neck,

brown onion, chopped

carrot, chopped

celery stick, chopped

fennel seeds

fennel bulb, thinly sliced, reserving fronds

tsp finely chopped rosemary

red wine

can chopped tomatoes

(750 milliliters) beef or chicken stock

bay leaves

Roast pumpkin & almond pappardelle

In this recipe, Korean grilled barbecue meets Bolognese, the classic Italian meat sauce. Ground beef is simmered in a sauce that starts with a traditional base of sautéed onion, carrots and celery, to which scallions, garlic, ginger and soy sauce are added. As the sauce cooks, the flavors of the tomato paste and soy sauce meld, creating a deeply salty-sweet mixture, while the addition of chopped mushrooms provides depth and complexity. Be sure to use egg pasta here as the richness contrasts nicely with the sauce.

Korean Bulgogi Bolognese

onion

carrot

celery

garlic cloves,

peeled, minced ginger

beef

white button mushrooms, finely chopped (about 2 cups)

scallions

turbinado sugar

Kosher salt and black pepper

egg pasta (tagliatelle or pappardelle)

Parmesan,

Heat oil in a large Dutch oven over medium heat. Add onion and cook, stirring, until softened, 3 minutes. Add carrot and celery and cook for 5 minutes. Stir in garlic, ginger and tomato paste and cook until caramelized, 2 to 3 minutes, lowering the heat as necessary to avoid burning. Return heat to medium.

Add beef, mushrooms and 1/2 cup of the scallions and cook, stirring to break up the beef, until beef is browned, 3 to 4 minutes. Add soy sauce, sugar and 1/4 cup of water and bring to a simmer. Cover and simmer gently over low heat, stirring occasionally, until sauce has thickened, 30 minutes. Stir in remaining 1/4 cup scallions and season with pepper.

As sauce cooks, make the pasta: Bring a large pot of well-salted water to boil. Cook pasta according to package directions until al dente. Drain.

Divide pasta in bowls and top with Bolognese. Serve with Parmesan.

From Ronna Welsh's The Nimble Cook
A few notes:

 	Be sure to use only the whites and very light green parts of the leeks. If you don't the leeks are just a little harder to chew — not impossible, though it might require a knife-and-fork treatment.
 	If you are making the braised leeks to serve as a side dish, trim the root so that the leeks will still stay intact once quartered. Having made this a few times now, I think, when prepping the leeks for pasta, it's best to trim the root off of the leeks completely, so that the leeks do not stay intact — it helps them tangle with the noodles more easily.


Braised Leeks with Pappardelle &amp; Parmesan

olive oil

water

crisp white wine

butter,

salt

peppercorns,

coriander

12-oz pasta, such as pappardelle

Parmigiano Reggiano

black pepper

parsley

flaky sea salt,

Heat oven to 325ºF. Trim the leeks of any roots. Slice each leek lengthwise through the bulb, then once more to make quarters — if you are only making the braised leeks, it&#8217;s OK to keep the leek end intact; if you are making the pasta, cut enough of the root off so that the leek does not stay intact (see notes above). Fill a large bowl with water and submerge the leeks in it. Swish them around and carefully bend the pieces, using your fingers to release any dirt trapped between the layer of the bulbs.

Once clean, lift out the leeks, drain, and place in a snugly fitting roasting pan or Dutch oven — ideally something that can go on both the stovetop and oven if you plan on making the pasta — no more than two layers deep. If your leeks are extra long, cut them to fit.

Add the remaining ingredients. Cover and place in the oven. Braise until the leeks have dulled in color and are quite tender to a knife, and bend and flex effortlessly, about 45 &#8211; 50 minutes. Taste for salt. Cool to room temperature before storing. Store in the fridge for up to 1 week or in the freezer for 3 months.

Meanwhile, if making the pasta, bring a large pot of water to a boil. Add 2 tablespoons kosher salt. Cook pasta al dente (times will vary according to package). Reserve at least a cup of pasta cooking liquid — I like to transfer the noodles from the pot using my spider or tongs, thereby reserving all of the cooking liquid. The extra pasta cooking liquid is so nice to have on hand for heating up day-old pasta.

Place the pan of braised leeks on the stovetop over low heat. Transfer the cooked noodles to the pan with the leeks and toss with tongs to combine. Add pasta cooking liquid as needed — I&#8217;ve been adding at least 1/2 cup. Shave parmesan to taste over top and season with fresh cracked pepper to taste as well. If you seasoned your pasta cooking liquid as directed, you should barely need any salt here, but taste, and adjust seasonings as desired.

If using herbs, add them, and toss to coat. Serve, shaving more parmesan and cracking more pepper over each serving if desired.

I LOVED this recipe so much. I ran out of time to oven braise and instead sautéed in olive oil. Going into dinner rotation.

This was delicious! I usually do stove top leeks with white wine, olive oil, and lemon juice but the long strands and the oven roasting worked better for pasta. I will make again and again. And I’m vegan so I omitted the butter and did more olive oil. It certainly didn’t taste like I was missing anything. My husband added fresh Parmesan to his and was a big fan. 

A quick sauté brings out garlic's bright side in this herb-laced riff on aglio e olio with plenty of garlic. 

Pasta with Garlic and Olives

extra-virgin olive oil,

garlic cloves, smashed

olives

¼ tsp. crushed red pepper flakes

Tbsp. unsalted butter,

basil leaves

lemon juice

Dishes that rely on a quick sauté to bring out garlic's bright side, like this herb-laced riff on aglio e olio, require planning and vigilance—you need to have all your other ingredients at the ready to cool down that pan and not let the garlic get acrid and burnt. Also, feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).

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Top 31 pappardelle recipes from across the web

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The most viewed pappardelle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine