Thursday, April 9, 2015

Mission Pappardelle

 Mission: perfect the Girl and the Goat's Sugo with Pappardelle, which they have recently changed to cavatelli! Why?! Pappardelle has replaced my lasagna craze ever since Pappardelle and I met way back in college at Osteria via Stato, who also for a limited time, took it off their menu. Quit playing games with my heart! I'm glad they came to their senses, and brought it back. 

Speaking of my once insatiable appetite for lasagna, I used to pride myself in my lasagna baking skills, until The Great Dane and I decided to have a lasagna bake off. The votes swung my way, and I won by one or two votes; all thanks to the hard working sailors of America who miss home cooked meals. But I couldn't accept the victory. After tasting TGD's lasagna, I gave him the victory, and swore to never make my lasagna again. TGD's was just that good.

Now that I've banned myself from ever making lasagna, and the Girl and the Goat has messed with my sugo, I had to learn a new pasta skill... the Girl and the Goat sugo, O.G. style...with pappardelle. I got the recipe here:

½ pound goat meat
½ pound goat sausage
½ pound goat meat, braised
½ pound onion (¼ pound, diced and ¼ pound, small diced)
½ ounce garlic, minced plus 1 garlic clove, minced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
⅛ cup canned crushed tomatoes
1 tablespoon aji amarillo purée
1 apple, cored and sliced
1½ cups dark stock

Looking at the recipe, I knew goat would be hard to come by so I substituted with beef. 
I decided to skip pre-braising the the cubed meat. Julia Child, I am not! I just went ahead and browned it to give it that caramelized flavor.  I used the same pot to brown the onions in. I have great difficulty dicing onions as I could not keep my eyes open, but have no fear my  friends, I discovered as I progressed into the cooking directions that all the onions were going to be placed in the food processor to be turned into mush!!! I wish I knew that before I cried my eyes out!  Now what the deuce is an aji amarillo puree you say? I found out that that it's reminiscent of cayenne pepper. So instead of going aji hunting, I grabbed my trusty cayenne pepper and used that. 

Now that all the components are prepped as logically close to what the instructions said, I dumped all of it in a slow cooker and kicked my feet up! 
And finito! I topped it off with mornay sauce and a pinch of parsley. I'm missing some caper gooseberries to make this look like the perfect pre-cavatelli Girl and the Goat sugo doppleganger; we eat with our eyes first after all. 
Pictured above the is the original Girl and the Goat sugo. What do you think? twinning? Twinning or not, the dish turned out a success for reasons like not burning my place down, not inflicting food poisoning on to the brave TGD, and most importantly TGD's tastes buds liking it so much, the pot was cleaned out!

Now that I've gone through the adventure of this recipe, and found the little shortcuts, I found this beyond easy to make, easier than lasagna! 

If you're wondering where one would find pappardelle noodles, your local Trader Joe's and QFC now carries it. I got mine from Eataly. Based on experience, I prefer the Garofalo brand from Eataly vs TJ, as it was thinner, but wider than the TJ brand. I have two more bags of pappardelle to use, so off to more cooking I go!



Natalie Noblitt said...

Do the gooseberries go in the sauce, too? I don't get how those are prepared. I thought when I ate it at the restaurant that there were also some in the sauce. Thanks for posting this!

Natalie Noblitt said...

Do the gooseberries go in the sauce, too? I thought I remembered that from eating there. Thanks!

Nosh and OhMyGosh! said...

According to the recipe I followed, it had no mention of the gooseberries. It seemed as though it's just added to finish. It might be a good experiment to try and incorporate it. Thanks for reading!