Torn Pappardelle With Turkey Leg, Roasted Squash, Brussels Sprouts and Lemon
Updated 4:48 PM EST, Fri, Jan 8, 2010
from Sebastiaan Zijp, executive chef at Bar Blanc Bistro
One cup shredded turkey leg meat
One shallot, sliced thin
One pinch chili flake
One cup diced roasted squash, your favorite
One tablespoon utter
Half cup chicken or turkey stock
Two tablespoons chopped parsley
One cup blanched Brussels sprout leaves
Half a cup baby rocket arugula
One lemon, juiced
Quarter cup shaved pecorino cheese
One pound fresh pappardelle, torn into bite size piece
Two cups flour
One teaspoon salt
One teaspoon extra virgin olive oil
For the pasta, pour the pasta on a work surface and create a well in the center, then add the eggs and salt and oil. Using a fork, beat the eggs a little, slowly incorporating the flour, keeping mixing with the fork until it gets sticky. Using your hands, knead the dough until it comes together, continue to knead for ten minutes, until the dough is smooth and silky. Rest in fridge for 30 minutes. Roll out using pasta machine until number two. Cut into one inch wide strips or just cut the whole sheet into bite size, misshapen pieces.
For the sauce, heat a saute pan to medium heat, add a little oil, then the shallots, garlic and chili. Cook, without color, for about one minute. Add the butter and the stock, stir to emulsify. Add the turkey meat and the squash, toss to coat in sauce. Boil pasta separate for one minute, then add to sauce, finish with chopped parsley and half the lemon.
In a small bowl, mix the Brussels sprouts and arugula with the rest of the lemon juice, a little olive oil, salt and pepper. Place this on top of the paste and finish with shaved pecorino cheese. Enjoy!
First Published: Jan 8, 2010 4:38 PM EST