Bigoli con anatra (bigoli pasta with duck sauce) - Veneto
Prep time
Cook time
Total time
Categories: Kids, Dairy-free *substitute olive oil for butter and eliminate cheese, Gluten-free*use Gluten free pasta
Bigoli are a thick spaghetti made with flour, egg and water and pressed through a press called a bigolaro. If bigoli are not available, then tagliatelle or pappardelle are fine substitutes.
Bigoli are a thick spaghetti made with flour, egg and water and pressed through a press called a bigolaro. If bigoli are not available, then tagliatelle or pappardelle are fine substitutes.
Author: Woo Wei-Duan
Recipe type: First Course (Primo)
Cuisine: Veneto
Serves: 4
Ingredients
- 320 grams bigoli (can substitutetagliatelle or pappardelle)
- 1 celery rib, rinsed, ends removed and finely chopped
- 1 carrot, rinsed, peeled, ends removed and finely chopped
- 1 shallotoronion, skin and ends removed and finely chopped
- 1 garlicclove, skin removed
- 20 grams butter
- 1 duckbreast, half the fat removed and discarded, the rest finely chopped
- 1 bay leaf, rinsed
- 1 clove
- 1 pinch cinnamon
- 250 mls red wine
- Chicken or meat broth, as needed
- 30 grams Parmigiano-Reggiano cheese, finely grated
- Sea salt
- Black pepper, freshly ground
Instructions
- In a large pot, bring to boil 5 litres of water with 50 grams of salt.
- In a large sauce pan, add the butter, celery, carrot, shallot and garlic and cook over medium heat, stirring.
- After about 5 minutes, turn up the heat and add the chopped duck, bay leaf, clove and cinnamon and stir to brown the meat.
- Add the red wine and reduce the heat to low.
- Add salt and pepper and cook for 30 minutes, adding broth as and when the mixture becomes dry Discard the garlic.
- Cook the pasta for the time indicated on the package. Drain the pasta and toss with the sauce. Divide into serving bowls and sprinkle the cheese over top. Add a bit of freshly ground pepper to the top and serve.
