• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pappardelle with Boneless Duck in Sguazet Pt 0 Info

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • Because the number of ingredients and directions lines exceeds
  • the limits of the Meal Master program, I've taken the liberty of
  • splitting up this recipe into three parts. Please capture all three
  • parts before attempting to cook this recipe or you'll find yourself
  • in a quandary at some point! ;-) :
  • Pappardelle I (Pasta)
  • Pappardelle II (Duck)
  • Pappardelle III (Assembly)
  • Source: New York's Master Chefs, Bon Appetit Magazine
  • : Written by Richard Sax, Photographs by Nancy McFarland
  • : The Knapp Press, Los Angeles, 1985
  • Chef: Lidia Bastianich, Felidia Restaurant, New York
  • File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Pappardelle with Crayfish, Tomatoes and Lemon Basil
Categories: New, Text, Import
Yield: 1 Servings

5 lb Crayfish, boiled, cooled
-and; tails removed
4 tb Virgin olive oil
2 Cloves garlic,; thinly
-sliced
4 Jalapeno peppers, cored,
-seeded; and julienned
1 lb Very ripe plum tomatoes
1 lb Fresh pappardelle
1/4 c Fresh lemon basil leaves
Zest of 1 lemon
Salt and pepper to taste

Pick through crayfish tails and remove any extra shell bits.

Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons
salt.

In a 12- to 14-inch saut pan, heat oil until smoking. Add garlic and
jalapenos and cook until garlic is light golden brown, about 2 minutes.
Meanwhile, remove stems from tomatoes and chop into 3/4-inch cubes. Add
tomatoes to pan with garlic and chilis and cook until soft and beginning to
get saucy. Lower heat to simmer and allow to cook while pasta cooks. Drop
papparadelle into boiling water and cook until tender, about 2 minutes.
Drain pasta in colander and toss crayfish tails into tomato pan. Pour
pappardelle over and toss to coat well while over simmering heat. Add lemon
basil and lemon zest, season with salt and pepper and serve immediately.

Yield: 4 servings

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