I know it’s been way too long since my last post but a serie of unfortunate events kept me away from my computer for the past two weeks. First i’ve been sick with some bad flu virus. I thought it was the all the swine i have eaten over a lifetime taking revenge on me but luckily it wasn’t that flu strain (err.. i think). To make things worse it was followed by an episode of tonsilitis and strep throat which knocked me out for the better part of two weeks. Not fun. I’m trying to recover as fast as i can because i’ll be going to Hong-Kong next week (still waiting for confirmation) so if you’re on that side of the world say hello and come have lunch with me while i’m there! I shouldn’t be contagious anymore and even if  i am i won’t cough in your face. I’m nice like that.

I will keep this post short and sweet because i have to get my next dose of antibiotics. Things are looking up though, i will be consulting and developing recipes for a new ice cream shop in New York this summer. More on that later but if you have some killer ice cream recipe i absolutely need try, please share. It’s such good karma to share good recipes that you can expect ice cream pints falling from the sky right in your backyard. Who wouldn’t want that?

This dish continues with the spring theme. A nice duck and pancetta ragu tossed [GGRRRR] with garganelli, arugula, peas and fresh [GGRRRR] ricotta. It’s good, it’s damn good! Using fatty duck meat in a ragu gives it a deep, heady, gamy flavor that’s sure to [GGRRRR] please. The fresh peas, arugula and [GGRRR] ricotta brighten up the flavors and provide great balance. And when you hear my belly go GGGGRRRR, you know it’s gotta be good. Enjoy! [GGRRR]

• Garganelli with Duck and Pancetta Ragu, Arugula, Peas & Fresh Ricotta

• • Serves 6

• • For the duck and pancetta ragu:

  • 3 tablespoons XV olive oil
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, chopped
  • 1 bottle dry white wine
  • 3/4 lb pancetta, diced
  • 2 lbs ground duck meat
  • 2 cups whole milk
  • 1 cup chicken stock
  • 1 can (15 ounces) crushed tomatoes
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped rosemary
  • 2 bay leaves
  • salt and freshly ground black pepper to taste

  • For the pasta:

  • 1 lb garganelli
  • 2 cups baby arugula
  • 1 cup fresh peas, blanched
  • 2 cups fresh ricotta
  • Grated locatelli cheese for serving

  

  • For the duck and pancetta ragu:

  • In a large pan, cook the pancetta until it becomes brown and crisp. Reserve on a plate lined with paper towel. Do not discard the fat. Add the duck to the same pan and cook over high heat until it gets brown, about 10 minutes. Return the cooked pancetta to the pan with the duck and cook a few more minutes. Season with salt and pepper to taste.
  • Meanwhile, in a separate heavy pot, warm the oil. Add the onions, celery, carrots, garlic and a pinch of salt and cook until the vegetables begin to brown and start sticking to the bottom of the pan.
  • Transfer the meat to the vegetable mixture and continue cooking over medium heat. Deglaze with half the wine scraping the bottom of the pan. Reduce until almost dry. Add the milk and simmer slowly until it evaporates and coats the meat, about 30 minutes. Add the chicken stock, the remaining wine, the tomatoes, the herbs and simmer for an hour more. Adjust seasoning.

  

  • For the pasta:

  • Bring a large pot of salted water to a boil. Cook the pasta al dente. Toss with the pasta sauce, arugula, peas and ricotta in a large bowl. Serve garnished with locatelli cheese. Enjoy!
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  Monday, May 25th, 2009 Uncategorized