Tagliatelle with duck sauce in Porto, orange and rosemary – Italian Cuisine

Tagliatelle with duck sauce in Porto, orange and rosemary


?>

1) Private i duck breasts of the skin and cut them into very small cubes. Chop it shallot with the carrot and the celery and brown them gently in a saucepan with 4 tablespoons ofoil and the rosemary. After a couple of minutes, add the duck pulp and brown it over high heat. When it is well browned, sprinkle it with flour, mix well and wet with Port; let it evaporate, lower the heat, add the cloves, seasoned with salt, pepper and a pinch of cinnamon and continue cooking for about 30 minutes, adding a little hot water if the sauce tends to dry out too much.

2) Wash theOrange remove the zest with a potato peeler and cut it into very thin julienne strips; squeeze the juice. Blanch the peel in boiling water for 1 minute, drain and add to ragù with juice; cook until you get a tied but soft sauce; deleted rosemary is cloves. Boil the noodles in salt water, drain wet and season with ragù.


This recipe has already been read 370 times!

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close