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
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.
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.
In the picture, Bigoli with duck meat sauce
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(First courses)
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 ...
(First courses)
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 ...
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