Pasta al Ceppo with Wild Mushrooms and Pork

We had lots of leftover Pork Butt. Cathy had the great idea to make a pasta sauce with it. She used a recipe from one of our favorite restaurants Campanile (now closed) for Duck Ragu but substituted the Pork Butt for the duck. It was fantastic. We also used a new a different pasta. Is is called:  Casareccia. I really like it. It has a chewy texture,e being thicker than normal pasta, and has a slit down the side allowing for more sauce to penetrate the pasta. It can be bought on Amazon (as most everything can be). 

Pasta al Ceppo with Wild Mushrooms and Duck Confit
The Food of Campanile
Mark Peel & Nancy Silverton

Serves 6

The very name of this dish would seem to epitomize fall. When this is served with a sim­ple salad of fennel and arugula, you have a com­plete and filling autumn meal. Pasta al ceppo is a I tolled sheet pasta that is shaped something like a cinnamon stick. It is more substantial in texture than penne;it holds sauce well and has a toothy bite.

12        ounces assorted fresh mushrooms (button, shiitake, chanterelle)

2         tablespoons vegetable oil

Kosher salt

Freshly cracked black pepper

2         tablespoons balsamic vinegar

¾         cup leeks, well washed and trimmed

2         large shallots, peeled, trimmed, and minced (2 tablespoons)

½         cup port
1         cup Duck Stock or Brown Veal Stock

½         teaspoon chopped fresh rosemary

½         teaspoon chopped fresh thyme

½         ounce dried porcini mushrooms, soaked for 15 minutes in 1/2  cup warm water (optional)

¾         pound dry pasta al ceppo

½         pound shredded (1 cup packed) Duck Confit

Have ready

The Duck Confit, cooked and shredded The Duck Stock or Brown Veal Stock, warm, in a small saucepan over low heat

The button mushrooms can be washed, but the shiitakes and chanterelles should be gently wiped clean with a damp kitchen towel, as washing will make them soggy. Using a sharp knife, trim the stems of the button and shiitake mushrooms. Then cut the button and shiitake mushrooms into quarters. Using your fingers, pull the chanterelles into thick shreds.

In a large saute pan, over high heat, preheat 1 tablespoon of the vegetable oil. Saute the mushrooms, turning to brown on all sides, about 5 minutes, and season lightly with kosher . salt and black pepper. Transfer the mushrooms to a medium mixing bowl and reserve. Add the balsamic vinegar to the saute pan, and cook for 1 or 2 minutes to deglaze the pan. Pour the deglazed liquid over the mushrooms in the mixing bowl, and reserve.

Wipe the saute pan clean, and over medium heat, preheat the remaining 1 table­spoon of vegetable oil. Add the leeks and shal­lots, and saute lightly, about 2 minutes. Add the port, deglaze the pan, and reduce by half, about 5 to 8 minutes. Add the stock, the rosemary, and thyme. If the dried mushrooms are to be used, add them at this point, including the soaking water, taking care to prevent any dirt from the dried mushrooms from pouring into the sauce. Reduce until the sauce thickens slightly, about 10 minutes. Season to taste with kosher salt and black pepper, and keep warm.

In a large stockpot, bring approximately 4 quarts of water to a boil, and add 1 tablespoon of kosher salt. Cook the pasta al dente, accord­ing to the manufacturer's instructions. Drain the pasta in a colander.

Add the pasta, the mushrooms, and the Duck Confit to the sauce, and stir to heat through, about 3 minutes. Correct the season­ing to taste with kosher salt and black pepper. Divide equally among 6 large, warm plates, and serve immediately.