Penne con Anitra e Fava
Region: Italy
Category: Pasta with Fowl
Season: Spring
Difficulty: Easy
For this richly flavorful preparation I like to buy a whole Muscovy duck breast, that is, two halves, that I separate and pan-sear first before thinly slicing. It’s a very nice recipe for when fava beans hit the market in May, but frozen fava works just as well. “Double-peeled” fava beans means the beans have been taken out of their pods and plunged into boiling water for a few minutes in order to pinch off the skin of the individual beans.
Yield: Makes 4 servings
Preparation Time: 35 minutes
2 Muscovy duck breast halves
3 tablespoons extra-virgin olive oil
½ small onion, finely chopped
2 large garlic cloves, finely chopped
3 tablespoons finely chopped fresh basil
3 tablespoons finely chopped fresh parsley
¾ pound tomatoes, peeled, seeded, and chopped coarsely
¼ cup dry white wine
1 cup double-peeled fava beans
1 tablespoon truffle oil
Salt and freshly ground black pepper to taste
10 ounces penne
½ cup shredded fontina val d’aosta cheese
½ cup shredded Italian truffle cheese
½ cup grated parmigiano-reggiano cheese
1. Preheat a cast iron skillet or carbon steel pan over high heat then place the duck breasts skin-side down. Cover and cook on high heat until the skin is golden and crispy, about 5 minutes. Reduce the heat to low and continue cooking another 3 minutes cover. Remove the duck breasts and let rest for 10 minutes.
2. Meanwhile, heat the olive oil in a flame-proof casserole over medium heat then cook the onion, garlic, basil, and parsley until soft. Add the tomatoes, wine, and fava beans and cook, stirring, until the tomatoes are quite soft, about 15 minutes. Add the truffle oil and season with salt and pepper. Slice the duck breast thinly and add to the sauce, mixing well.
3. For every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly using 4 to 6 tablespoons salt then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn't stick, until al dente. Drain without rinsing.
4. Transfer the pasta to the casserole and toss well. Sprinkle on the cheeses and toss again then serve hot.
Variation:
Note:
Posted: 07/23/2009
