Whole Wheat Fusilli with Duck, Sausage, Mush­rooms, Kale and Bread­crumbs

The Denver Post - - LIFE & CULTURE -

Serves 4. In­gre­di­ents 4 large leaves kale ¼ pound an­douille sausage, cut into medium dice 4 ounces crem­ini mush­rooms 4 cloves gar­lic, thinly sliced 3 ta­ble­spoons olive oil 1 ta­ble­spoon un­salted but­ter 1 pound whole wheat fusilli, such as DeCecco Salt and freshly ground pep­per Pinch chile flakes 1 3-ounce hunk pecorino ro­mano Hand­ful coarse toasted bread­crumbs In­gre­di­ents 2 duck legs, ex­cess fat trimmed 2 tea­spoons salt 1 tea­spoon ground pep­per 1 tea­spoon ground cumin 1 tea­spoon ground fen­nel seed 1 ta­ble­spoon ex­tra vir­gin olive oil 1 small yel­low onion, sliced 1 medium car­rot, peeled and sliced into ½-inch

rounds 1 tea­spoon tomato paste ½ cup red wine 1 bay leaf 1 sprig rose­mary Wa­ter to cover

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