YOU ASKED FOR IT
RISTORANTE BARTOLOTTA PAPPARDELLE WITH DUCK RAGU
Lee Patty, Whitefish Bay, requested a pasta dish served at Ristorante Bartolotta, 7616 W. State St., Wauwatosa.
Patty wrote: “Can you get the recipe for Pappardelle with Duck Ragu from Ristorante Bartolotta?”
Executive Chef Juan Urbieta sent the recipe and said it comes from the Tuscany region in Italy.
Ristorante Bartolotta Pappardelle with Duck Ragu Makes 4 to 6 servings
1 whole duck (4 to 5 pounds) 1⁄2 cup olive oil 1 carrot, finely minced 1 onion, finely minced 2 ribs celery, finely minced 1 cup dry red wine
2 cups chicken broth (preferably homemade)
1 pound of your favorite pasta
1⁄2 cup shredded Parmigiana cheese
Salt and freshly ground pepper to taste
Preheat oven to 400 degrees.
Cut duck into quarters and clean it so it’s free of excess fat and skin.
In a Dutch oven or a large, ovenproof pot, heat olive oil over medium-high heat. When hot, add vegetables and sauté about 5 minutes, stirring occasionally. Add duck quarters, arranging pieces in one uniform layer.
Add wine and broth to pot and transfer to preheated oven. Bake, uncovered, 2 to 21⁄2 hours or until meat is tender enough to fall off the bone. Stir gently or shake pot every 30 to 45 minutes.
Remove pot from oven and remove meat from pot. Let meat cool, then remove meat, discarding skin and bones. Cut up any large pieces of meat.
Return meat to pot and transfer to stovetop. Cook over medium heat until meat is heated through and sauce is thick enough to coat back of a spoon.
Meanwhile, cook pasta in salted boiling water until al dente. Drain and transfer to the hot sauce and meat mixture. Add cheese and salt and pepper to taste.