Paglia e Fieno Fettuccine with Smoked Tomato Water, Turkey Ragù and Crispy Speck
Use your leftover Thanksgiving turkey with this creative recipe by Riccardo Manieri.
Paglia e Fieno by Antica Pasta
Pomodoro Pelato by Agricola Paglione
Extra virgin olive oil, Monocultivar by Terre di Grifonetto
One medium-sized turkey breast (cooked and shredded by hand)
One thick slice of Speck
One cup of white wine
Parmigiano cheese or Grana Padano
Dry Porcini mushrooms (soaked in water or vegetable stock)
Vegetable stock (made earlier and filtered, or store-bought)
Garlic, 2 pieces
Carrot a quarter
Bay leaf, one
Butter, 15 grams
Salt and pepper to taste
Basil leaf (as garnish)
Sauté the carrot, celery, garlic and onion in a pan in some extra virgin olive oil. Add the turkey cut with a knife in small pieces. Flavor with a bay leaf and fresh thyme. Allow to cook and when the vegetables are getting coloured add the white wine, let it cook off and then add the vegetable stock. Add the rehydrated porcini mushrooms and cook for a few minutes for flavor. Add to the ragù some grated nutmeg according to your taste and some parsley. Turn the fire off and set aside.
For the crispy Speck: Cut the Speck into strips and cook in a separate pan in extra virgin olive oil for a few minutes until crispy. Set aside.
For the smoked tomato water: coat the inside of a large pot with the aluminum foil, place some herbs like rosemary, thyme or sage, or a piece of straw, in the pot and set fire to them with a piece of paper or long match. Do not use any alcohol. Let the herbs burn completely then cover with a lid to extinguish the flame. Then, insert into the pot a stove-proof container with the peeled tomatoes and their water and seal the large pot with plastic wrap so that the smoke remains inside. After a few minutes, remove the plastic wrap and the container with the tomatoes from the inside, take the whole tomatoes out of their water (keep the water!), cut the tomatoes into pieces and let them drain through a thin cloth or paper towel into a container to get all their water they had inside; this will be the water that will be used, lightly smoked. As for the cut tomatoes, keep them for other preparations; they might be roasted slowly in evoo or used otherwise.
Cook the pasta according to package directions, drain it and and pan cook it with the ragù, some grated Parmigiano or Grana Padano cheese and a small piece of butter.
To serve, add 5 or 6 spoons of smoked tomato water on the bottom of a shallow bowl, add the fettuccine pan with the ragù and finally the crispy Speck on top.
Sprinkle with more Parmigiano or Grana Padano cheese if desired and garnish with a basil leaf.