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Bigoli with duck sauce

  • 35 minutes
  • Easy
  • First Courses
A first course typical of the Veneto region traditionally served accompanied with a duck-meat sauce. A fine and delicate recipe for your table
Veneto

Ingredients: Per 4 servings

  • 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:

Step 1

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

Bigoli with duck sauce - step 1

Step 2

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

Bigoli with duck sauce - step 2

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.

Bigoli with duck sauce - step 3

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.

Bigoli with duck sauce - step 4

Consigli dello chef:

Add parsley toward the last minutes of cooking: it will impart a bright and fresh flavor.

Food History:

This is a typical first course from the Veneto region. The “bigolo” is a hard wheat pasta, which had already made its appearance in the eighteenth century.

It was produced using the special “bigolaro”, a press featuring a brass drawplate which permitted the pasta to be drawn and assume its particularly rough-textured “bigolo” shape.

In the Veneto region, the name “bigoli” is also given to large spaghetti or “bucatini” because of their slender elongated shape, also a kind of “bigolo”.