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Ingredients for 6 people:
- 600 g Bigoli de Bassan "Borella"
- 500 grams of duck meat (chopped)
- 2 shallots
- 2 cloves of garlic
- 1 carrot
- 1 stalk of celery
- 1 glass of red wine
- 1 1/2 glasses of white wine
- 1 tablespoon extra virgin olive oil
- Butter
- 70 g Grana Padano
- salt and pepper
- Nutmeg
Separate the duck meat from the bones and prepare a broth from the bones, a shallot, a celery stick and a carrot.
Chop the other shallot finely and fry it with the garlic in a pan in a little butter and olive oil. Remove the garlic cloves.
Add the minced duck meat and deglaze with the wine. Simmer for about 10 minutes and occasionally add a little broth.
Cook the bigoli al dente in the remaining broth, drain and add the bigoli to the pan. Simmer for another 3 minutes and season with pepper, nutmeg and grana padano.
Recommended wine: Amarone, Nero d'Avola