Ingredients for 4 servings: White bigoli
150 gr duck entrails (liver, stomach)
2 tbsp of extra virgin olive oil
30 gr butter
1.5 lt broth
Salt
Pepper
Ready in: about 40 minutes
How to prepare the recipe: "Bigoli with duck meat sauce":
Clean and cut the entrails into very little pieces. Put in a pan with oil and butter, cook for a while at low heat, salt and pepper. In the meantime boil the broth and cook the bigoli, drain “al dente” (underdone) and season with the duck meat sauce.
Preparation time: 15 minutes
Cooking time: 25 minutes
Difficulty: easy
Calories: 410 per person
Chef’s advice
I suggest to match this dish with Vespaiolo di Breganze Bianco, Tocai di San Martino della Battaglia, Albana di Romagna.
Crema style tortelli (First courses)
Clean raisin and put into a cup soaked with abundant warm water. Pound the Amaretti reducing them in powder.
Take a pan ...
Cannelloni (First courses)
Mix flour with the eggs, a little oil and a punch of salt. Roll out the dough to 2-3 mm thickness; cut the dough into 10 ...
Pasta with green peas (First courses)
Shell the peas and rinse them. Chop the onion with a clove of garlic; put the mixture in a saucepan with the oil and fry ...
Cappellotti with pike fillets and vegetables (First courses)
Smoothed the pike fillets and the creamy and mild cheese and fill a sac a poche. Stretch the pastry for ravioli and catt ...
Spaghetti amatriciana (First courses)
hop the guanciale into very small cubes.
Peel tomatoes and remove seeds and chop.
Put the guanciale in a pan with one ...