White Ragu with Pappardelle

In Italy, I make this with ground or minced rabbit. Not as popular in America. I make this often in every season with ground chicken for my family, my sister Maria and my mom especially love it. I served it once in Italy alongside the rabbit ragu. The rabbit went first but most couldn’t tell much of a difference and the plates were all empty, regardless.

Serves: 4-6

Ingredients:

1 small bulb fennel, quarter it, cut away core on an angle and finely chop

1 rib celery with leafy tops, finely chopped

1 carrot, peeled and grated or finely chopped

1 onion or 2 shallots, finely chopped

3 cloves garlic, grated or finely chopped

Salt and white pepper or finely ground black pepper

2 T EVOO

2 T butter

1 pound ground chicken 

1 t fennel pollen or fennel seed

A little freshly grated nutmeg, about 1/8 t

1 cup white wine 

1 cup cream or half-n-half (milk and cream)

Juice of ½ lemon

1 pound pappardelle, egg or semolina or tagliatelle pasta  

1 cup grating cheese such as Grana Padano, Parmigiano Reggiano or Pecorino  

A small handful of flat parsley, finely chopped

Directions:

Bring a large pot of water to boil for pasta.

While waiting for the water, process the fennel, celery, carrot, onion or shallots and garlic. 

Heat oil in large skillet or saucepot over medium heat and melt butter into it, add the vegetables and season with salt and white pepper or fine black pepper and soften 5-6 minutes.  Add ground chicken and season with fennel and nutmeg and a little more salt, crumble and cook until opaque 2-3 minutes, add wine and turn heat up a bit and let it absorb, add cream and reduce heat to low and simmer to cook pasta.  Just before serving add lemon juice.

Season pasta water with salt and cook to 1 minute less than package directions, reserve ½-2/3 cup water, add to sauce, drain pasta.  Toss pasta and cheese with sauce and adjust seasoning, transfer to serving platter and top with parsley to serve.