9. Meanwhile, put the ragu in a large saute pan over medium heat. When the pasta is ready, drain, reserving about one cup of the water. Add the pasta to the ragu along with the Parmesan, oil, butter, and olives and toss for a minute or two until the pasta absorbs some of the sauce and the sauce becomes creamy. Add a little of the pasta water if the ragu is too thick. Taste and adjust the seasoning before serving.
Marc Vetri: Bringing real Italian to a red-gravy town
Bringing real Italian to a red-gravy town
(Page 7 of 7)
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- From Il Viaggio di Vetri by Marc Vetri (Ten Speed Press, 2008)Notes: To prepare fazzoletti, which means "handkerchiefs," for cooking, roll out the dough and cut it into two-inch squares. After cooking, the squares fold over on their own into free-form handkerchiefs. The fazzoletti can be cut, arranged in a single layer, covered, and refrigerated for up to one week or frozen for up to two weeks.
Contact restaurant critic Craig LaBan at 215-854-2682 or claban@phillynews.com.
The ragu can be made up to three days ahead, covered, and refrigerated. Reheat gently before tossing with the cooked pasta.
Barbera and Germano Ettore Vigna della Madre are good wines for braising the duck meat.
Per serving (does not include pasta; see accompanying recipe for pasta nutritional data): 168 calories, 9 grams protein, 5 grams carbohydrates, 2 grams sugar, 11 grams fat, 37 milligrams cholesterol, 347 milligrams sodium, 1 gram dietary fiber.
Contact restaurant critic Craig LaBan at 215-854-2682 or claban@phillynews.com.
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