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.
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—