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1
Stir the mushroom pieces into a bowl of cold water, let the particles settle, and lift out the mushrooms.
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2
Repeat with fresh water until there is no sign of grit or debris.
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3
Soak the rinsed mushrooms in the hot water while the meat is browning.
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4
Line a small sieve with a paper towel to strain the liquid.
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5
Heat the oil in a heavy 6-quart pot over medium-low heat.
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6
Add the pancetta and onion, carrot and celery.
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7
Stir them occasionally as they cook, about 8 minutes, or until the onions are soft and clear.
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8
Raising the heat to medium-high, saute the vegetables another 5 minutes, or until they begin to color.
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9
Turn the heat down to medium, and add the hearts, gizzards and liver.
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10
Cook them very slowly, taking 15 to 20 minutes.
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11
Use a wooden spatula to scoop under the meat and turn it, keeping it from sticking.
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12
Lift the mushrooms out of their liquid, reserving the liquid.
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13
Stir the mushrooms, parsley, garlic, bay leaf and sage into the pot.
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14
Saute 2 to 3 minutes over medium-low heat.
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15
Strain the mushroom liquid into the pot.
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16
Cook until the liquid has evaporated.
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17
Blend in the wine and tomato paste.
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18
Stir in stock and tomatoes.
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19
Bring to a boil, then lower the heat to medium.
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20
Cook 1 hour, or until the gizzards are tender and the sauce is thick but not dry.
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21
Add water or more stock if necessary.
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22
Season with salt and pepper.
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23
Let the sauce cool a short while off the heat, then skim off the fat.
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24
When ready to eat.
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25
Bring the sauce to a simmer, and set aside.
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26
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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27
Drop the pappardelle in the boiling water and cook for 2 minutes, until soft yet still very firm.
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28
Drain the pasta and toss into the pan with the sauce.
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29
Toss over medium heat until properly dressed and serve with Parmigiano over.
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30
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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31
Add all the chicken parts and brown all over, stirring to avoid burning.
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32
Remove the chicken and reserve.
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33
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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34
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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35
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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36
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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37
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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38
Stir the stock to facilitate cooling and set aside.
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39
Refrigerate stock in small containers for up to a week or freeze for up to a month.
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40
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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41
Make a well in the middle of the flour and add the eggs and the olive oil.
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42
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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43
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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44
The dough will come together when half of the flour is incorporated.
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45
Start kneading the dough with both hands, using the palms of your hands.
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46
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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47
Lightly reflour the board and continue kneading for six more minutes.
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48
The dough should be elastic and a little sticky.
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49
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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50
Roll or shape as desired.
