CLASSIC pasta pappardelle alla cacciatora








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This pappardelle dish has a wonderfully flavored sauce that is characteristic of the flavors involved in cooking game. And the ingredients thereof are all included here.

for the sauce:

  • two tablespoons extra virgin olive oil
  • two tablespoons butter
  • two cloves garlic, peeled and minced
  • one cup finely chopped onion
  • one-half cup chopped pancetta
  • one-half cup chopped celery (use stalk and leaves)
  • one-half cup chopped carrots
  • four whole bay leaves
  • one-quarter cup juniper berries
  • one-half cup white wine
  • one cup canned, imported Italian plum tomatoes, roughly chopped, with their juice
  • salt and freshly ground black pepper
  • one-quarter cup freshly grated parmesan

Put all of the olive oil and one tablespoon of the butter in a saute pan over medium high heat. Add the garlic, chopped onion and pancetta. Cook until the onion turns light yellow, stirring all the while. Add the celery, carrot, bay leaves, and juniper berries.

Cook, stirring regularly, for five minutes, and then add the wine. Give it a minute or two to get rid of the alcohol and then add the tomatoes and the salt and some freshly ground pepper. Turn the heat down to medium or less and cook at a gentle simmer for 20 minutes or so, until the fat begins to separate from the sauce.

Get five quarts of water up to a boil.  Add one tablespoon of salt. Add the pappardelle. Cook until al dente. Reserve one cup of the pasta liquid. Then drain.

Re-heat the sauce. Add the pappardelle and stir. Add the reserved pasta water as needed to get a properly fluid sauce. Add the remaining butter and stir again. Add the parmesan and taste for salt and pepper, and stir once again. Serve with a parsley garnish on pre-heated plates.



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