Saffron pappardelle with shiitake mushrooms, sun-dried tomatoes, spinach and duck
8 servings
105 minutes
Saffron pappardelle with shiitake mushrooms, sun-dried tomatoes, spinach, and duck is a refined dish of Italian cuisine that combines depth of flavors and aromas. Saffron gives the pasta a warm golden hue and a slight spiciness, while the duck with mushrooms and tomatoes creates a rich composition. The light creamy texture of the sauce harmoniously binds the ingredients together, and the spinach adds freshness. This dish is suitable for a festive dinner or a romantic evening, providing a sense of gastronomic luxury. It is finished with thin slices of parmesan that highlight the richness of flavor.
1
For the test, mix wine and saffron in a saucepan and reduce by half, then let it cool slightly. Mix two types of flour (90 g of semola flour needed), make a mound, create a crater on top, and add yolks, 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 (the same can be done in a mixer) and refrigerate for an hour.
- Dry white wine: 30 ml
- Saffron: 0 g
- Semola (durum wheat) flour: 100 g
- Calibrated (fine "00") wheat flour: 360 g
- Egg yolk: 185 g
- Egg white: 65 g
- Extra virgin olive oil: 2.3 tablespoons
- Salt: to taste
2
Using a pasta machine, roll the dough to a thickness of 1.5 mm. Cut the resulting sheet into pieces about 20-25 cm long, lightly sprinkle with semola flour, and use the machine to cut them into pappardelle. Also sprinkle the finished pasta with flour.
- Semola (durum wheat) flour: 100 g
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 pan and lightly sauté the mushrooms.
- Leek: 160 g
- Shiitake mushrooms: 150 g
- Duck breast: 500 g
- Extra virgin olive oil: 2.3 tablespoons
4
Add leek and duck to the pan, season with salt and pepper, add sun-dried tomatoes, and fry until the duck is browned. Then pour in chicken broth and cream. Keep on heat until the liquid reaches a sauce consistency. At the end, tear spinach by hand into the pan and mix.
- Leek: 160 g
- Duck breast: 500 g
- Sun-dried tomatoes: 160 g
- Chicken broth: 800 ml
- Heavy cream 35% fat: 800 ml
- Spinach: 120 g
- Salt: to taste
- Ground black pepper: to taste
5
Put a pot of water on the fire. When it boils, add the pappardelle and cook for two to three minutes. Then transfer the pasta to a pan and mix with the sauce. Garnish with thin slices of parmesan when serving.
- Parmesan (Parmigiano Reggiano): to taste