LCBO_Food_&_Drink_-_Spring_2020

FOOD & DRINK SPRING 2020 SHOP ONLINE AT LCBO.COM 1 0 1

PAPPARDELLE WITH WHITE RAGU

You could be forgiven for thinking ragu

bolognese is a tomato and meat sauce, but this

version, without any tomato, is closer in spirit

to the real deal served in Bologna. There, it is

mostly a milk and meat sauce with only a bit of

tomato added to balance the dulcet flavours

of the milk. The ample wine used here lends an

acidic backbone allowing the tomato to be left

out entirely. I’ve borrowed some warm spice

from a favourite version of a white ragu, made

from wild boar, that I tried in Siena a few years

ago. The resulting sauce is a favourite at my

place. The chicken liver adds savoury depth,

but because it’s difficult to purchase singly I’ve

made it optional.

1 tbsp (15 mL) butter

1 tbsp (15 mL) olive oil

1 small onion, peeled and coarsely grated

5 sage leaves

2 tsp (10 mL) finely chopped rosemary, divided

4 thin slices prosciutto, finely chopped

8 oz (225 g) ground pork

1 chicken liver, trimmed of fat and

finely chopped (optional)

1 cup (250 mL) dry white wine, preferably

a dry Riesling

1 1/2 cups (375 mL) whole milk

Pinch ground cloves

Salt and freshly ground black pepper

1/4 cup (60 mL) 18% MF cream

Pinch freshly grated nutmeg

1 lb (455 g) dried pappardelle

Parmesan cheese to garnish

1 Heat butter and oil in a large skillet with a

tight-fitting lid over medium heat. Once butter

is foaming, add onion, sage and 1 tsp (5 mL)

rosemary. Cook, stirring occasionally, until the

mixture is dry and the onion is translucent but

not golden.

2 Add the prosciutto, stir to break apart and

cook for 1 minute longer. Crumble pork over

and cook until no longer pink, breaking up

the meat from time to time with a fork, about

4 minutes. Stir in chicken liver (if using) and

cook 2 minutes longer. Add wine, bring to a

boil and reduce until a scant few tablespoons

of liquid remain. Pour milk over, stir in clove

and season with salt and pepper. Cover,

reduce heat to low, and simmer for 1 hour.

3 Remove lid (milk will have separated and

appear curdled). If most of the liquid still

remains, continue cooking until reduced to

about a third of the original amount. Stir in

cream, nutmeg and remaining 1 tsp (5 mL)

rosemary. Check for seasoning and add more

salt and pepper if necessary. Remove from

heat and cover while preparing pasta.

4 Cook pappardelle in plenty of salted boiling

water until al dente. Just before draining,

return sauce to medium heat; drain pasta and

add to skillet. Toss to coat several times, cook-

ing the sauce and pasta together for about

1 minute. Divide between bowls and top each

with a dusting of Parmesan.

Makes 2 large dinner portions or 4 smaller

portions as part of a multi-course meal

WHAT TO SERVE

Creamy white sauce chock full of savoury pork

and baking spices calls out for dry Riesling. Using

it in the recipe creates a delicious echo of spice

and acidity. Craving red wine? Try Chianti.

Thirty Bench Riesling VQA

VINTAGES 24133, $22.95

WHY NOT TONIGHT?

From classic steak dinner to appetizers

you can share with friends, you will always

feel celebrated with us.

CELEBRATION

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