Fusilli With Duck - {Fusilli Alla Papera}

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil
2 cups	125g / 4.4oz	Onions - cut "x" in root end (medium)
1 lb	454g / 16oz	Boneless pork shoulder - cubed
		Legs from a 4 to 5 lb duck - skinned, and
		Visible fat removed
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Dry white wine
2 teaspoons	10ml	Tomato paste
2		Tomatoes - (32 oz ea) - pureed
1		Red pepper flakes
2 tablespoons	30ml	Finely-chopped parsley
1 lb	454g / 16oz	Fusilli
1/2 cup	118ml	Freshly-grated caciocavallo or
		Pecorino Romano

Recipe Instructions

In a large, heavy-bottomed skillet, heat the olive oil over medium-high heat and add the onions. Season the meat with salt and pepper, to taste, and add to the pan. Cook over high heat, stirring occasionally, until the meats are browned.

Add the wine and let it evaporate, then add the tomato paste, canned tomatoes, and red pepper flakes, cover the pan, and cook for 2 1/2 hours over low heat. Stir in the parsley and keep hot.

Remove the duck legs and remove meat from the bones. Shred the meat with a fork and return to the pan.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the fusilli in the boiling water until tender yet al dente, about 10 minutes.

Drain, reserving 1 cup of the pasta cooking liquid, and add the pasta to the meat sauce, thinning with the pasta water, if necessary. Toss over high heat 1 minute, then divide evenly among 4 pasta bowls. Top with grated cheese and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E33) - from the TV FOOD NETWORK

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