Buon appetito!
Pappardelle with duck
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 1 can ELVEA Diced peeled tomatoes
- 40 grams of duck breast
- 1 horse riding
- 1 roasted red pepper
- tablespoon of olive oil
- 2 dl red wine
- 2 dl poultry broth
- 1 teaspoon savory
- pepper
- salt
- Sage leaf
- 600 grams of pappardelle
- parmesan cheese
Preparation
-
1
Cut the duck into small cubes.
-
2
Dice the red onion and slice the bell pepper into strips.
-
3
Sauté everything in a little olive oil.
-
4
Sauté well and add the peeled tomatoes, the red wine, and the broth.
-
5
Season with pepper, salt, sage, and savory.
-
6
Simmer on low heat and cook for 3 hours.
-
7
Cook the pasta in salted water and drain.
-
8
Serve with the sauce and finish with parmesan.
