Bigoli is a typical Venetian pasta similar to spaghetti but larger in diameter and not pierced. According to this traditional recipe bigoli should be cooked in fat broth in which it was made poached duck story (born 60-90 days before) and served with a sauce made with herb butter and offal of the same duck.
Serves 6 Ingredients for
bigoli :
400 gr flour 500 ml water 4 eggs
50 gr 70 gr butter oil
sage
How
Arrange a mound 400g of flour, 4 eggs put in the center and mix by combining 500ml of water. Putting to rest for half an hour, covered with a damp cloth. Using
bigolaro do bigoli to spread on a floured surface to dry.
Flame duck feathers to remove, wash and boil in salted water immersed along with an onion in a stalk of celery and a carrot. Bake for about an hour.
Chop the duck giblets and brown them over high heat with 50g of olive oil and 70g butter, adding to last three leaves of sage, chopped. Season with salt and pepper.
When the duck is cooked, pass the soup through a sieve and cook in the broth for 5 minutes bigoli. Finally you must drain and dress with the sauce and grated parmesan much.
bigolaro do bigoli to spread on a floured surface to dry.
Flame duck feathers to remove, wash and boil in salted water immersed along with an onion in a stalk of celery and a carrot. Bake for about an hour.
Chop the duck giblets and brown them over high heat with 50g of olive oil and 70g butter, adding to last three leaves of sage, chopped. Season with salt and pepper.
When the duck is cooked, pass the soup through a sieve and cook in the broth for 5 minutes bigoli. Finally you must drain and dress with the sauce and grated parmesan much.
Recommended wine: red
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