Fettuccine con Anatra e Funghi
Chef Ozzy Amelotti
Vivere at Italian Village
Chicago
For this robust pasta dish, Italian Village's chef Amelotti makes smoked paprika-flavored fettuccine in-house, then tosses it with pulled duck meat, morel mushrooms, roasted leeks and hazelnuts. The preparation is a good fit for the season, as cold weather still is lingering in many parts of the country.
Ingredients
Smoked paprika fettuccine
100 g. 00 flour
2 tbsp. smoked paprika
1 egg
1 egg yolk
1 tbsp. olive oil
½ tsp. water
Salt to taste
Duck ragu
10 g. morel mushrooms
4 oz. cherry reserve Port
Olive oil
2 fresh figs, each cut in half, or 5 g. dried figs
2 oz. roasted leeks
4 oz. pulled cooked duck meat
1 tbsp. salted butter
1 tbsp. grated Parmesan cheese
2 oz. roasted hazelnuts
1 pinch micro basil
Steps
1. Prepare fettuccine: In large bowl, combine flour and paprika. Make a well in center and add eggs. Gently begin to mix in the egg, yolk and olive oil, gradually drawing in flour with each stroke. Eventually a stiff dough will form.
2. Knead pasta dough for 8-10 minutes. If dough is too dry and won't stick together, add 1/2 teaspoon water. If it is too sticky, sprinkle in a bit more flour.
3. Cut pasta dough into long, fettuccine-shaped noodles. Bring a large pot of water to boil. Cook pasta in boiling water 2 to 3 minutes until al dente.
4. Prepare duck ragu: Soak mushrooms in port for 5 minutes. Heat large skillet over medium heat; pour in enough olive oil to coat bottom.
5. Drain mushrooms, reserving soaking liquid. To hot skillet, add figs, leeks and mushrooms; cook 2 minutes to sweat. Stir in duck meat and mushroom soaking liquid; cook until liquid is reduced by half.
6. Stir in fettuccine, butter and Parmesan cheese; toss together until creamy and fettuccine is well-coated. Transfer to serving bowl and garnish with hazelnuts and micro basil.