Pincenelle PASTA

INGREDIENTS

San Marzano Tomato Sugo

  • 32 oz San Marzano Tomato crushed
  • 2oz peeled sliced Garlic
  • 4oz diced sweet onion
  • 2 ea fresh laurel leaves torn in half
  • 1 c micro planed Parmesan Reggiano
  • Salt to taste
  • 1 tbl neonata (optional)
  • 1 tbl blood orange concentrate (can substitute for frozen)
  • 1/3 c olive oil

Anatra Polpettini (Duck Meatballs)

  • 6 oz of boned duck legs with skin ground (can substitute for chicken thigh)
  • 3 oz ground pork belly
  • 3 oz microplaned Pecorino cheese
  • 2 eggs
  • 3 ea white bread (crust less)
  • 1/2 c milk
  • 1/4 chopped fresh parsley
  • 1 tsp wild Sicilian oregano (dried)
  • 2 tsp salt
  • 1 tsp sugar
  • 1 tsp fennel seeds
  • 1 tsp chili flakes

Pincenelle Pasta

  • 1 c 00 flour
  • 8 oz goat milk Riccota, patted dry
  • 1 large egg

DIRECTIONS

San Marzano Tomato Sugo

  • Over medium heat, sauté onion & garlic in olive oil until soft (do not color).
  • Add tomato and laurel leaves.
  • Simmer for 20 minutes.
  • Add neonata, blood orange concentrate, parmesan, and salt.
  • Keep warm.

Anatra Polpettini (Duck Meatballs)

  • Mix all dry ingredients together and set aside.
  • Soak bread in milk for 10 minutes.
  • Squeeze excess milk out.
  • In mixing bowl, put all ingredients and mix with paddle till incorporated.
  • Add about 2/3 dry spice mix to ground pork & duck and mix slightly.
  • Form into 1 oz balls.
  • Put into Tomato sugo and bake at 375 degrees 12 minutes.

Pincenelle Pasta

  • Mix all ingredients together.
  • Chill for 1 hour.
  • Roll out in 1/2 diameter strands about 12 in long.
  • Cut on bias 1 inch pieces.
  • Cook in salted boiling water until they float.
  • Toss with tomato sugo and duck polpettini.
  • Garnish with grated Parmesan and chopped fresh parsley.
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