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Pappardelle with Turkey Sauce (Pappardelle al sugo di tacchino)

The name "pappardelle" derives from the italian verb "pappare" or to scoff. This wide pasta is long and rectangular, about 3 centimeters wide, almost like a very large fettucini. It is produced in two different ways, either with semolina and water or flour and eggs. The sauce that usually accompanies the pappardelle includes wild animal meat, and many people in Italy, maybe except vegetarians, have tried these pasta dishes with a rabbit or hare sauce (as an example). This recipe with turkey in a white sauce is a less expensive option, instead of using the wild animal meat (game). You may try many different sauces with that pasta, even with a simple sauce, perhaps with peas or with lamb as a suggestion, and preparing the sauce like you would prepare a stew.


1 pound (500 g) of pappardelle
1 large turkey breast (at least 1 pound)
3 tablespoons mustard beans
1 onion
1 Carrot
1 stalk of celery
1 clove garlic
2 cups dry white wine
6 tablespoons of olive oil
salt and pepper
Parmesan cheese for serving

Cooking Method:

Marinate the turkey breasts in mustard, for at leat 12 hours.
Clean the onion, carrot and celery stalk, and chop into thin slices. Put these ingredients in a large skillet. Mix in 3 tablespoons of oil. Pour the white wine in and cook everything.
Cook to partially evaporate the liquids. Reserve all this in a bowl for a little bit later.
Season with salt and pepper.
In a skillet that can be covered, brown the garlic in some olive oil; add in the marinated turkey breasts, and brown for about ten minutes.
Remove the turkey cubes from the pan, cut them into cubes and then put them back in the skillet, discard the garlic. Pour in half a glass of white wine and continue cooking for 15 minutes.
Boil the pappardelle as per package instructions until 'al dente';
Toss the pasta in the pan, mix well with the turkey mixture. Add spices and seasoning as desired before serving.
These quantites are good for 4-6 portions.
Prepare each individual plate, garnishing it well with freshly ground pepper and parmesan.