Pappardelle Arezzo Style

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Fwhat are Pappardelle? It is a kind of medium long egg pasta noodle. Simple as that. It is usually handmade and can even be without egg, for a plainer taste. Some recipes may require pappardelle without eggs, as it is the case of some fish sauces. It is pretty large, about an inch, and its surface is rugged, making them the right kind of pasta for meat sauces.
This recipe is typical of the Arezzo territory, a land with an ancient tradition of duck preparation.

Ingredients:
- A small rustic duck of about 1 kg
- 1 kilo of ripe tomatoes
- 100 grams of raw ham
- 50 grams of butter
- 30 grams of parsley
- 100 centiliters (half glass) of olive oil
- A glass of dry white wine
- 5 Tablespoons of Parmesan cheese
- A small stick of celery
- A carrot
- An onion
- A few leaves of sage
- Basil
- Salt
- Pepper
For the pasta:
- White flour, about 450 grams
- 4 Eggs

Preparation:
Pluck and remove the interiors of the duck, then pass it on a flame (like a kitchen burner) to remove leftover hair. Cut it into equal pieces, separating the liver from everything else. Rinse all the pieces and dry them. Wash the tomatoes, crushing them into pieces and removing the seeds. Slice the onion, carrot and celery, chop the parsley, sage, basil and prosciutto and set in a large pan. Pour the oil into the pan, then arrange the pieces of duck. Brown them for a few minutes, turning them from side to side and pouring a bit of white wine each time you turn them. When the wine has evaporated, add the tomato pieces, the duck liver, salt and pepper, and leave to simmer for about an hour and a half. Remember to remove the liver as soon as it is cooked though, which will be well before one hour and a half. If the sauce is too dry, dilute it with a little broth and water. After cooking let it cool and set in the refrigerator.
Prepare the Pappardelle with the flour and eggs. If you need help on preparing it follow the procedure here. Remember to cut each stripe about an inch wide. Prepare a pan of salted boiling water. Get the saucepan from the refrigerator, remove the pieces of duck keeping them separate and warming them up in another pan. In the fridge the greasy part of the sauce will have separated from the rest and be more evident. Degrease the sauce and pass everything through a sieve returning the sauce in the same pan. Now set the noodles in the boiling water and let cook for fine minutes, then drain well. Mix the butter with the sauce, then pour over the pasta and mix well. Dice the duck liver and add it to the pasta sprinkling with Parmesan cheese, and continue to mix. Mix gently using two forks one on each hand. Set the duck pieces on the pappardelle and serve. Alternatively you can serve the duck as a second course, accompanied with beans with sage or mashed lentils.