Bigoli With Duck Ragu Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 Recipe: bigoli,
Duck ragu sauce:,
4: Duck legs and thighs, skin
Removed,
4 tbsp: Virgin olive oil,
1 medium: Spanish onion, chopped into
1/4: -inch dice,
1 medium: Carrot, peeled and finely
Chopped,
2 Cloves: garlic, peeled and
Thinly sliced,
1 Stalk: celery, chopped into
1/4: -inch dice,
8 ounce: Red wine, Chianti preferred
1 lbs: Canned tomatoes, peeled
Whole,
1 cup: Chicken stock,
1 ounce: Dried porcini mushrooms,
Directions:
To prepare ragu:
Wash duck legs and remove all fat. Pat dry.
In a thick bottomed casserole or Dutch oven, heat olive oil until
smoking. Add duck legs and cook until brown on all sides and remove,
about 10 to 12 minutes. Add onion, carrot, garlic and celery and
cook until softened, about 7 to 9 minutes. Add wine, tomatoes,
chicken stock and dried mushrooms and bring to a boil. Add duck legs
and return to boil, lower heat, cover and allow to simmer for 1 hour.
Remove duck legs and allow to cool. Pull all meat off the bones and
return to the pot without the bones. Simmer uncovered for 30 minutes,
or until quite thick. Season with salt and pepper and set aside.
To prepare dish:
Fill a large pot with 6 quarts water and add 2 tablespoons salt. Cook
bigoli until al dente, about 8 to 9 minutes. Heat sauce, drain pasta
and toss in pan. Toss to coat and serve immediately.
Yield: 4 servings
MOLTO MARIO SHOW #MB1D16
Source from luhu.jp
Wash duck legs and remove all fat. Pat dry.
In a thick bottomed casserole or Dutch oven, heat olive oil until
smoking. Add duck legs and cook until brown on all sides and remove,
about 10 to 12 minutes. Add onion, carrot, garlic and celery and
cook until softened, about 7 to 9 minutes. Add wine, tomatoes,
chicken stock and dried mushrooms and bring to a boil. Add duck legs
and return to boil, lower heat, cover and allow to simmer for 1 hour.
Remove duck legs and allow to cool. Pull all meat off the bones and
return to the pot without the bones. Simmer uncovered for 30 minutes,
or until quite thick. Season with salt and pepper and set aside.
To prepare dish:
Fill a large pot with 6 quarts water and add 2 tablespoons salt. Cook
bigoli until al dente, about 8 to 9 minutes. Heat sauce, drain pasta
and toss in pan. Toss to coat and serve immediately.
Yield: 4 servings
MOLTO MARIO SHOW #MB1D16
Source from luhu.jp
Tags
Molto