100 Pasta Recipes by Antonio Carluccio

Author:Antonio Carluccio
Language: eng
Format: epub
ISBN: 9781849901482
Publisher: Ebury Publishing

For a video masterclass on making fresh pasta, go to

www.mykitchentable.co.uk/videos/freshpasta

Pappardelle with Quail Sauce

I tried to discover where pappardelle comes from without success. It is the widest pasta, and extremely satisfying. In this dish the combination of quail and morels is wonderful. If you don’t feel altogether confident about boning the quail yourself ask if your butcher will do it for you.

Serves 4

25g (1oz) dried morels

50g (2oz) butter

1 celery stick, very finely sliced

breasts and livers of 4 quails, finely sliced

150ml (5fl oz) dry red wine

4 tbsp double cream (optional)

375g (13oz) dried egg pappardelle

75g (3oz) freshly grated Parmesan

salt and freshly ground black pepper

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