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
Neapolitan style pasta with beans
(First courses)
Soake the beans into water for 12 hours. Drain, put into a pan with 2 liters of water and boil for 1 hour and half. Mea ...
(First courses)
Soake the beans into water for 12 hours. Drain, put into a pan with 2 liters of water and boil for 1 hour and half. Mea ...
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 ...
(First courses)
hop the guanciale into very small cubes. Peel tomatoes and remove seeds and chop. Put the guanciale in a pan with one ...
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 ...
(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 ...
Creamy two grains tagliatelle
(First courses)
Mix the two types of flour and impastateli (mix together) with the egg and brandy. Roll out the dough thin enough with ...
(First courses)
Mix the two types of flour and impastateli (mix together) with the egg and brandy. Roll out the dough thin enough with ...
Lasagna with mushrooms and artichokes
(First courses)
Knead the flour with four eggs, a pinch of salt and as much water as needed in order to get a dough enough hard. Knead t ...
(First courses)
Knead the flour with four eggs, a pinch of salt and as much water as needed in order to get a dough enough hard. Knead t ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
