Dish
Pappardelle all'anatra
Pappardelle with duck sauce
Pappardelle all'anatra is a dish that is made with wide, flat pasta noodles called pappardelle and a rich duck ragu. The ragu is made with duck meat, tomatoes, red wine, and herbs. The pasta is cooked until it is al dente and then tossed with the ragu. The dish is typically served with grated Parmesan cheese on top.
Origins and history
Pappardelle all'anatra is a specialty of Tuscany and is believed to have originated in the city of Siena. The dish is often served during the fall and winter months when duck is in season.
Dietary considerations
Dairy-free
Variations
There are many variations of Pappardelle all'anatra, but the most common variation is to add mushrooms to the ragu. This gives the dish a slightly earthy flavor and a meaty texture. Another variation is to add cream to the ragu, which gives the dish a richer and creamier texture.
Presentation and garnishing
Pappardelle all'anatra is typically served in a large bowl with grated Parmesan cheese on top. The dish can be garnished with fresh parsley or basil.
Tips & Tricks
When making the ragu, be sure to cook it low and slow to allow the flavors to develop.
Side-dishes
Pappardelle all'anatra is typically served as a main course and is often accompanied by a simple salad or roasted vegetables.
Drink pairings
Pappardelle all'anatra pairs well with a full-bodied red wine such as Brunello di Montalcino or Chianti Classico Riserva.
Delicious Pappardelle all'anatra recipes
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