The bigoli with duck ragù by Denis Narduzzi (left), chef at the Masi Wine Bar Cortina, a wine shop with cuisine overlooking the most renowned slopes, in view of the Tofane and Monte Cristallo
- 400 g duck meat
- 400 g meat broth
- 350 g bigoli (or egg pasta)
- 100 g Recioto Angelorum wine
- 80 g seasoned Monte Veronese cheese
- 60 g clean carrots
- 50 g clean shallot
- 40 g clean celery
- tomato concentrate
- extra virgin olive oil
To prepare bigoli with duck ragout, remove the duck skin and cut the flesh with a knife in a not too fine beat.
Chop celery, carrot and shallot and dry them in a saucepan with a drizzle of oil. Add the meat, 1 bay leaf and 1 sprig of rosemary.
Pour with Recioto and add 2 tablespoons of tomato paste. Cook the sauce for about 2 hours, occasionally wetting with the broth. Season with salt and pepper at the end of cooking.
Boil bigoli in boiling salted water, drain and pour into the sauce pan, stirring until well seasoned.
fragrant dishes with a grated orange zest and served immediately with flakes of Monte Veronese.
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