Pappardelle with Turkey Ragu
We all know that really the best food at Christmas is leftovers and for some rustling up a turkey sandwich or a turkey curry is traditional post Christmas grazing but sometimes we need something a bit different, so here is a perfect twixtmas (that weird bit in between Christmas and New Year) recipe to use up some of that delicious turkey.
Pappardelle with Turkey Ragu
This recipe is for turkey but works just as well with chicken or lamb making it a great Monday night (or after Christmas) recipe for left over meat from your Sunday roast.
Ingredients
- 4-5 nests dried pappardelle per person or make your own fresh pasta
For the ragu
- 2 tbsp light olive oil
- 2 stalks celery (finely diced)
- 1 banana shallot (finely diced) if you don't have shallots normal onion will be OK
- pinch Sea salt
- 1 clove garlic (minced)
- 6 sprigs fresh thyme
- 250 g cooked turkey (diced) replace with chicken or lamb, whatever your leftover meat is
- 175 ml dry white vermouth or dry white wine
- 350 ml turkey/chicken/lamb stock
- 1 parmesan rind optional
- 140 g full fat creme fraiche
- grated zest of one lemon
- grated zest of one organge
- freshly grated parmesan to serve
Instructions
- Put olive oil in a heavy bottomed saucepan or casserole and heat over a low/medium heat
- When warm add celeery, onion & salt. Cook gently until translucent.
- Add garlic & two thirds of the thyme leaves, cook for 1 minute before adding the meat.
- Increase the temperature to medium-high and fry the turkey for one minute.
- Create space in the pan and pour in the vermouth. Leave to bubble and reduce by half.
- Pour in the turkey stock and pop in the parmesan rind if using.
- Simmer for 30 mins or until the stock is much reduced.
- Stir in the creme fraiche & cook for 5 mins.
- Add cooked pasta & toss around the pan until glossy. Adding any starchy pasta water if necessary.
- Decant into bowls and sprinkle with lemon & organge zest along with the remaining thyme leaves and plenty of fresh parmesan.
Notes
Original recipe: Ed Smith in collaboration with Borough Market
