Pappardelle with duck ragu and turnip heads

Recommended wine pairing: Nipozzano Chianti Rufina Riserva DOCG

Serves 4

For the pasta:
9 ounces plain flour
5.3 ounces wheat feed flour
3 eggs
5.3 ounces turnip heads
1 Tbsp. oil

Prepare the pasta mixing the two types of flour on the pastry board, making a crater where you can place the eggs and previously boiled, and squashed with a fork, turnip heads. Mix the compound thoroughly until it’s homogenous, smooth and elastic. Let it rest covered with a lightly wetted cloth for about a half an hour. Stretch the pasta with a rolling pin and cut it into squares about 3/4 inche wide and 8 inches long.

For the ragu meat sauce:
10.5 ounces duck
1 celery stick
2 carrots
1 onion
1/2 glass of red wine
1/2 glass of olive oil
4 mandarins
2 ounces parmesan cheese
salt and pepper

Cut the vegetables and wilt them in a casserole with olive oil, then add the diced duck and brown it. Adjust with wine and, halfway through the cooking process, juice from the mandarins. Lastly add the grated mandarin peels.