The thing about heart-warming food is just that… it’s about food from the the heart. Soul food, it remind you of home, elevates you when you’re down in the dumps and makes you feel better when you’ve got the sniffles. It helps you get over heartbreak, or the disappointment about the promotion that never came through. Heart warming food can mean a lot to most people, unfortunately in my experience it’s usually food that’s a tad heavy. Heavy soups or stews and big bowls of steaming pasta with rich sauces usually does it for me. Which means I can’t enjoy it come the Indian summer with its blistering heat, which incidentally is just around the corner. So while the weather’s still fair I thought I should experiment with something I’ve been dying to make for the past few months. Only I was way too busy at the time and it got shelved, but not forgotten.
Duck eggs bring back memories of my grandparent’s home with their backyard full of chickens and ducks. I think they had geese too on occasion, but I was terrified of them, their large beaks a-honking and legs that flew through the air and straight at you. I didn’t quite mind the chickens though I stayed away from the hens, and I loved eggs. I’m an egg-freak, but duck eggs weren’t my particular favourites, even though I was quite fond of the ducks who did their own thing and left you to your own. I acquired a taste for duck eggs much later, particularly when they were in an omelet or a frittata with loads of veggies or herbs. You still won’t catch me eating them boiled.
So my mum grew up with her own ducks and hens and had fresh warm eggs every morning, while we unfortunate city dwellers of the next generation are compelled to buy them off supermarket shelves, with labels suffixed with words that read ‘Regular’, ‘Country’, ‘Brown’ and more recently, ‘Power’ and ‘Enriched’…. with what I wonder… Uranium?
I guess I shouldn’t ask if I don’t want to know.
So Duck Eggs are an acquired taste, with a flavour distinctly stronger from that of chicken eggs. In addition they also contain more fat and far more cholesterol than the regular chicken egg, but conversely they also contain loads of protein. So it’s not all bad news except for those who need to watch their cholesterol levels. Besides have you seen a duck egg yolk… a deep yellow orange and large, you’ll be tempted to at least try one out.
So the label on the box at the supermarket said ‘Country Duck Eggs’ and I’ve been inspired by Cheryl, the Pasta Princess who keeps enticing me with lovely photos and recipes of all the colourful pasta she comes up with, but virtual/visual treats just aren’t enough once the taste-buds go wild. So I had to get down into the trenches, roll up my sleeves and get to work. Thanks for the inspiration Pasta Princess 🙂 This one’s for you.
This is also dedicated to my grandparents on both sides (long deceased and missed) and to simple country living and loads of good eating. So in true form I shunned the pasta machine preferring to go completely rustic on this one. Kneading, rolling, and cutting the pasta by hand. And this is it. Duck Egg Tagliatelle served with what else but a meaty Bolognese Sauce (my version made with minced beef (200gms), bacon (3 rashers), chicken stock (1 cup – beef stock is better if you’ve got it), lovely ripe tomatoes (3 large or 4 medium), loads of garlic, aubergines (2 – small), green olives (4 – 5), red wine (1 cup), a splash of balsamic, cumin powder (I love cumin :-)), paprika, and a whole lotta herbs (oregano, basil. a bay leaf and parsley). Not forgetting the cheese (I used Pecorino). So that’s one heavy, heady, meaty sauce, the sort that sticks to your pasta and bones. Stuff that grandma would say was “good for you child”.
I cooked up just enough for one or two if you’re like me and prefer many many small meals through the day.
This is all you’ll need for the pasta –
3/4 cup flour (more for dusting, rolling etc…. a whole lot more actually)
1 duck egg
pinch of salt
1/2 tablespoon of olive oil
2 tablespoons water
First things first – Wash/clean your work surface and hands thoroughly. Then dump the flour onto the cleaned and dry work surface, make a well in the centre and break your egg into it. It’s always better to break the egg into a bowl and then ease it into the well especially with duck eggs because the shells are hard to crack and you don’t want bits of shell in your pasta.
Add the water, olive oil and salt to the egg and whip it up a bit before slowly bringing the flour in to the centre of the well. If the dough is too sticky add a little more flour at a time until the flour and egg are well combined into a dough.
Keep rotating the dough, or rather it does it on its own as you continue to roll. The springiness of the dough reducing as you roll it thinner and thinner until the sheet is about a millimetre or less, and has almost lost its elasticity.
Add in a tablespoon of salt and drop the pasta into the boiliing water. Your pasta should be done in 3 minutes or so, as it will rise quickly to the surface. Lift the pasta out of the boiling water using a slotted spoon and drizzle over some extra virgin olive oil before spooning on that delicious Bolognese. Finish with fresh chopped flat-leaf parsley and grated Pecorino Romano cheese.
Have a great weekend.
- Duck, Duck, Eggs! (jtwhite5.wordpress.com)