The Mozza Cookbook by Nancy Silverton

Author:Nancy Silverton [Silverton, Nancy]
Language: eng
Format: epub, azw3
ISBN: 978-0-307-59964-3
Publisher: Knopf Doubleday Publishing Group
Published: 2011-09-26T16:00:00+00:00

for finishing and serving the gnocchi

Kosher salt

1 cup Basic Tomato Sauce

1 tablespoon plus 1 teaspoon unsalted butter

28 ounces Gnocchi (about 96 gnocchi) or 24 ounces Pici

½ cup thinly sliced fresh Italian parsley leaves

½ cup finishing-quality extra-virgin olive oil

¼ cup freshly grated Parmigiano-Reggiano, plus a wedge for grating

¼ cup freshly grated pecorino romano

Place the duck legs in a nonreactive baking dish and season them with the salt and pepper on all sides. Cover the dish with plastic wrap and refrigerate for at least an hour and up to overnight.

Heat the oil and garlic together over medium-high heat in a large Dutch oven or large sauté pan and cook the garlic, stirring constantly to prevent it from browning, until it’s softened, 2 to 3 minutes. Stir in the Soffritto and cook it for 1 minute. Move the vegetables to create a bare spot in the pan, add the tomato paste to that spot, and cook for 1 minute, stirring, to caramelize the tomato paste slightly. Add the wine, chicken stock, livers, sage, and duck legs and bring the liquid to a boil. Reduce the heat and simmer the duck legs for about 1½ hours, until the duck is tender and falling off the bones. Turn off the heat and let the duck cool to room temperature in the braising liquid.

Transfer the duck and the braising liquid to an airtight container, or cover the pot, and refrigerate until you are ready to make the ragù. You can make the duck to this point up to a day in advance.

Remove the legs from the braising liquid, and pour the liquid into a medium saucepan. Pull the meat off the bones, discarding the bones, and shred the meat, picking out and discarding any tendons or other unsavory bits as you work the meat through your fingers. Add the meat to the pan with the braising liquid and bring the liquid to a boil over high heat. Reduce the heat and simmer the meat in the liquid, breaking it up as it cooks, until the liquid is reduced and the sauce has a thick, ragù-like consistency. Taste for seasoning and add salt and pepper, if desired. Use the ragù or allow it to cool to room temperature, transfer it to an airtight container, and refrigerate it for up to three days; freeze it for as long as three months. Warm the ragù over medium heat before serving, adding enough water to loosen it to a saucelike consistency.

To finish the gnocchi, fill a pasta pot or large saucepan with 6 quarts of water, add 6 tablespoons salt, and bring it to a boil over high heat. If you are not using a pasta pot, place a colander in the sink or have a wire strainer handy for lifting the pasta out of the water.

While the water is coming to a boil, combine 2 cups of ragù with the tomato sauce, butter, and ½ cup of the salted pasta water in a large sauté pan over medium heat

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