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Bigoli with duck ragu (all'anatra)
27/12/2012 - 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
Articolo tratto da: Pasta Borella



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







 


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