Pappardelle Coll’ Anitra

Wide Flat Macaroni With Duck

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This is a dish which is eaten on the occasion of the feast of St. Lorenzo (August 10th) in the district of that name in Florence.


  • A young duck
  • 1 lb. of tomatoes
  • 1 gill of red wine, mixed herbs, salt and pepper, butter or oil, pappardelle


Chop the tomatoes and put them in a saucepan with a little butter or oil. Cook till soft, then add the duck, the wine and herbs, and season with salt and pepper. Chop the duck liver very finely and add it to the sauce. Simmer for 1½ hours, and before serving mix in the pappardelle. These are made with the same ingredients as the tagliatelle, but are cut into wider strips— to 2 inches wide.