Scopri

Bigoli with Duck and Pea Sauce

Chef Walter Zanoni

Difficulty: easy

Method: 25'

Cooking: 105'

Rest: 15'

Difficulty: easy

Method: 25'

Cooking: 105'

Rest: 15'

Chef Walter Zanoni

Difficulty: easy

Method: 25'

Cooking: 105'

Rest: 15'

Difficulty: easy

Method: 25'

Cooking: 105'

Rest: 15'

Basic preparations

Bologna-style ragout

Method

  1. 01 / Start by preparing the meat sauce, which you can also prepare in advance the day before

    Cut the meat and vegetables into cubes of the same size, to ensure even cooking. Put a saucepan with extra virgin olive oil on a high heat and, when hot, add the diced meat. Brown it well, without burning but without turning it too much, to ensure that they flavour properly. When the meat is well coloured, add the diced carrot, celery and onion, keeping the flame high until the vegetables are browned too. Then pour in the red wine and let it evaporate. Lower the heat, add the water, rosemary, salt, and pepper, cover and cook gently for approximately an hour and a half. The sauce must be creamy, not watery: if you see too much liquid, let it cook without a lid, always over a low heat, until it reaches the desired result. At the end of cooking, check the flavour and, if necessary, add salt and pepper.

  2. 02 / Prepare the bigoli

    Make a mound with the flour on the work surface. Mix the eggs with the water and salt in a small bowl and pour the mixture into the centre of the flour mound. Begin to incorporate the flour with the eggs starting from the centre of the mound, using a fork. When the mixture begins to come together, work it with your hands, until you get a smooth and even dough. Always keep some flour handy and add it if the dough is sticky. Cover it with cling film and let it rest for at least 15 minutes. After the resting time, cut the dough into strips and with your hands form the bigoli, which look like large spaghetti.

  3. 03 / Finish preparing the bigoli with the duck sauce

    Cook the bigoli in boiling salted water, also adding the peas. Put the duck sauce in a pan; taste the pasta and, once cooked al dente, add it with the peas to the pan with the sauce. Do not drain it perfectly, also transfer a little of the cooking water to make it creamier. Add extra virgin olive oil, let the pasta flavour so that it fully absorbs the taste of the sauce and finish with the Grana Padano.

  4. 04 / To serve

    Put the bigoli with the duck sauce on serving dishes and sprinkle with grated Grana Padano. Serve the pasta immediately, hot and cooked to the right point.

Basic preparations

Bologna-style ragout

Bigoli are a typical pasta shape of the area, for which type 1 flour is used. You can also use normal type 00 flour, giving a less rustic result.

Ingredients for 4 people

For the bigoli (450 g pasta)

300 g type 1 flour

30 g eggs

30 g egg white

90 g water

5 g fine salt

For the duck sauce (450 g sauce)

300 g boneless duck meat

80 ml extra virgin olive oil

30 g carrots

60 g brown onions

30 g celery

1 sprig rosemary

150 ml red wine

200 ml water

Salt

Pepper

For the complete recipe

450 g bigoli

450 g duck sauce

160 g fresh peas

80 ml extra virgin olive oil

80 g Grana Padano

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