5 pappardelle white reggiano Recipes

dried porcini * (1/4 cup), water, olive oil, onion, chopped, sliced pancetta, chopped, garlic clove, minced, fresh white mushrooms, thinly sliced, dry sherry, whole tomatoes in juice, chopped , reserving juice, turkish bay leaves or 1 california, salt, black pepper, heavy cream, dried pappardelle or fettuccine, chopped fresh basil leaves, chopped fresh flat-leaf parsley, grated parmigiano-reggiano (1 cup)

chopped frozen organic spinach, salt and freshly ground black pepper, freshly grated nutmeg, hard-boiled eggs, peeled and finely chopped, dried currants or chopped raisins, toasted pine nuts, garlic, finely chopped, freshly shredded parmigiano-reggiano cheese, cut top round veal or beef pounded very thin, special equipment : kitchen twine, extra-virgin olive oil, carrot, finely chopped, onion, finely chopped, garlic, thinly sliced, fresh bay leaf, a few sprigs fresh rosemary, leaves removed and finely chopped, a few sprigs fresh sage, thinly sliced, tomato paste, dry white wine, chicken stock-in-a -box, san marzano tomatoes, hot or sweet italian sausage or combination of both, pappardelle pasta or 12 oz egg tagliatelle, butter, a generous handful fresh sweet basil leaves , torn or shredded, a small handful fresh flat-leaf parsley, finely chopped, ciabatta bread, extra-virgin olive oil, portabella mushroom caps, onion, halved and sliced, cubanelle peppers, seeded and sliced, red chile pepper, thinly sliced, garlic, sliced, chicken stock or water, salt and freshly ground black pepper, italian hot or sweet or combination of both sausages in red sauce from make-ahead meal earlier in week (browned sausages simmered in tomato sauce with stock), sharp provolone cheese, shredded, a small handful fresh flat-leaf parsley for garnish

zucchini (about 4), extra-virgin olive oil, minced garlic, red pepper flakes, sliced green onions, dry white vermouth, fresh tomato sauce , recipe follows, tomatoes, quartered, fines herbs--equal parts minced fresh tarragon , sliced chives, pickled chervil, and chopped parsley leaves, freshly grated parmigiano-reggiano

crumbled dried porcini mushrooms, water, extra-virgin olive oil, lean pancetta, finely chopped, onion, finely chopped, carrot, finely chopped, stalk celery, finely chopped, chicken or turkey hearts, gizzards and livers, trimmed of tough tissue and cut into 1/4-inch dice, italian parsley, finely chopped to yield 1/8 cup, garlic, crushed, bay leaf, fresh sage leaves, dry white wine, best-quality tomato paste, chicken stock , recipe follows, drained canned tomatoes, crushed, salt and pepper, recipe basic pasta dough, recipe follows, cut into 1/2-inch thick ribbons, parmigiano-reggiano, for garnish, extra-virgin olive oil, chicken wings, backs, and bones, carrots, coarsely chopped, onions, coarsely chopped, ribs celery, coarsely chopped, tomato paste, black peppercorns, parsley stems, flour, eggs, extra-virgin olive oil