Pappardelle, Pig's Heart Ragout, Crème Fraîche, Chanterelles, and Leeks

Adapted by
February 2013
Yield: 4 servings


8 to 10 egg yolks
1 cup all-purpose flour
Pig's Heart Ragout
1 tablespoon butter
1 8-ounce pig heart, finely ground
4 ounces chanterelle mushrooms
1 large leek
1 cup pork stock
Pinch fresh rosemary
To Assemble and Serve
1 tablespoon butter
aged balsamic vinegar
Finely grated Parmigiano-Reggiano


For Pappardelle:
In a large bowl, whisk together the egg yolks until emulsified. On a clean surface, slowly incorporate the yolks into the flour. Knead for 5 minutes, until you achieve a smooth, supple dough. Rest for 20 minutes. Stretch the dough with a pasta sheeter until very thin. Cut into long fat strips and form 2-ounce nests with the noodles. Place them on a floured sheet pan and let them sit on the counter.

For the Pig's Heart Ragout:
In a large sauté pan, melt butter over high heat. Sear the ground pig heart until well browned. Add the chanterelles and brown well. Deglaze the pan with the pork stock, add the leeks, and simmer until the leeks are tender, about 5 minutes. Add the rosemary and season with the salt and pepper.

To Assemble and Serve:
Gently warm the Pig's Heart Ragout. Bring a large pot of water to a boil and season with salt. Cook the pasta until al dente. Drain the pasta and toss with the ragout and butter. Plate the pasta, drizzle with balsamic, and sprinkle with Parmigiano-Reggiano.