Bigoli Al Torchio With Duck Ragù
Recipe first for 4 people based on Duck breast.
Preparation:
Preparation: Mix the ingredients of the bigoli and pass the dough through the press to obtain them; cook them in vegetable and meat broth. Meanwhile, in a cast iron pot with oil, butter and chopped celery, carrot and onion, brown the minced duck with a knife, add the garlic and aromatic herbs and cook covered over medium heat for 12 minutes. Drain the bigoli and stir them into the duck ragout for a couple of minutes. Serve with freshly grated Parmesan.
Ingredients:
Ingredients: For the Bigoli: - 00 Flour - Durum Wheat Semolina - Eggs - Salt - For the Dressing: - 1/2 Duck Breast - 100 Cl Vegetable and Duck Broth - Sage - Rosemary - 1 Garlic Clove - 2 Leaves Laurel - Butter - 1 Stick Celery - 1 Carrot - 1 Small White Onion - 1 Piece Parmigiano Reggiano Cheese - Olive Oil - Salt - Pepper
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