[donotprint]A little while ago, a box arrived in my mailbox that was filled with these.
Yes, bags of pappardelle from the Al Dente pasta company in Michigan. They had emailed to me ask if I might be interested in trying out some of their pasta, and I am a girl who can’t say no to pasta. So I said yes please, and it happened to coincide with a Jamie Oliver recipe I had been dying to try for slow-cooked meat over, yes, pappardelle, so the whole thing seemed like fate.
First the recipe. It called for slow-cooking meat in a mixture of red wine, chopped carrots and celery and red onions and herbs, with some plum tomatoes and barley thrown in for good measure. The interesting part of this was that the recipe gave you COMPLETELY free rein over whatever kind of meat you chose. It suggested everything from venison to wild boar to squab to rabbit to beef.
I can’t cook venison. Venison cavorts through my yard on a regular basis. On one occasion, we had a baby that couldn’t jump the stone wall at the end of our yard and get to its mama, so the Southern husband picked up up, wrapped it in a towel and deposited it on the other side of the fence so it could grow up and come back and eat up all my parsley. But as a result, I can’t cook venison.
Short ribs, on the other hand, I can cook. (And this makes no sense at all, since I have met so many more cows during my life than deer. Sorry cows. It’s completely unfair.) So short ribs it was, cooked until they were tender and falling off the bone. I then shredded the meat and returned it to the amazing sauce, and then tossed the whole thing with the pappardelle.(By the way, this recipe calls for making a cartouche, and before you get worried, please click here. It’s super-easy, and then you can work into your next cocktail party conversation that you made a cartouche the other day. It’s the little things in life.)
On to the pappardelle. It cooked up in no time and let me tell you – it was DELICIOUS – perfect consistency and flavor and just right with the shredded meat. And while I used the regular flavor for this dish, it also comes in a whole raft of flavors, including garlic parsley, lemon chive and spinach. Heaven, heaven, heaven. If you are in need of some rocking great pappardelle (and trust me, you are), click here. You won’t be sorry.Now if you’ll excuse me, I have to go back to chasing the venison out of my yard.
From Jamie Oliver’s recipe via the fabulous Leite’s Culinaria