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