Ingredients

Servings 4

• 1 lb bigoli-hard wheat pasta
• 3 ½ oz liver
• 3 ½ oz duck meat
• 1 oz butter
• ¾ oz extra virgin olive oil
• 4 ½ lb broth
• 2 oz tomatoes, ripened
• 2 oz onion
• 3 ½ oz red wine
• thyme to taste
• marjoram to taste
• 1 bay leaf
• grated Parmigiano Reggiano cheese to taste
• parsley to taste

Preparation

20 minutes preparation + 15 minutes cooking

Step 1

In a pan containing some butter, brown the onions, add the giblets, the liver and the duck meat. Mix thoroughly.

Step 2

Pour the red wine over the mixture, allow to evaporate, and then salt to taste.

Step 3

Add the Swiss chard, the bay leaves and finally the tomato. In the meantime, cook the pasta in abundant boiling and salted water.

Step 4

When the pasta is cooked, when it is still “al dente”, drain it, put it in the pan with the sauce and toss it. Remove from the heat and sprinkle with grated Parmesan, finely chopped parsley and arrange on the serving dish.

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