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Reginette

And a Pheasant Breast Sauce for Them

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Reginette are strips of pasta with wavy edges. They're also known as Mafaldine, in honor of Princess Mafalda of Savoy.
Reginette: long strips with wavy edges that are perfect with rich sauces.

Reginette: long strips with wavy edges that are perfect with rich sauces.

Reginette are about 8 inches long and half an inch wide.
Cooking time: 10-12 minutes.
Substitutions: Pappardelle, Fettuccine.

A recipe? Reginette with Pheasant Breast. Italian supermarkets generally have a selection of frozen game, including pheasant. If you cannot find pheasant breast, use the breast of Guinea hen or duck. To serve 4:
  • 14 ounces (350 g) Reginette or similar pasta
  • 1 pound (450 g) pheasant breast
  • 2 ounces (50 g) pancetta
  • A half-ounce (15 g) packet dried porcini, steeped in warm water for 15 minutes
  • A carrot
  • A stick of celery
  • An onion
  • A bay leaf
  • 1/4 cup unsalted butter
  • 1 glass dry red wine
  • 1/2 a bullion cube
  • 1 quart (1 liter) hot water
  • 1 tablespoon tomato paste
  • Salt and pepper to taste
  • Grated Parmigiano

Dice the pancetta, celery, carrot and onion. Cube the pheasant breast int half-inch (1 star) cm) cubes. Sauté the vegetables and pancetta in half the butter, and when the onion has turned translucent gold add the pheasant. Cook, stirring, until the pheasant is browned on all sides, and then add the wine. When it has evaporated, add the porcini, tomato paste, bullion cube, and sufficient water to make a fairly liquid sauce. Simmer the sauce, stirring it occasionally, for 30-35 minutes; midway through the cooking check seasoning.

While the sauce is cooking, bring pasta water to a boil, salt it, and cook the pasta. Season the pasta with the sauce and the remaining butter, and set the grated cheese on the table for those who want it.

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