Wine Dharma

DharMag April 2018 Bigoli with duck sauce: how to make a great Venetian dish

Bigoli with duck sauce original Venetian recipe, the best pasta recipes The bigoli with duck sauce are a great dish of the Venetian cuisine and find in Valpolicella a happy combination with the Valpolicella Classico, a sharp and lovely wine.

Today it is with great pride that we offer you the original recipe of the Bigoli with duck ragù from Osteria 800, located in the heart of Valpolicella, a temple of Venetian cuisine, renowned for the quality of its dishes. But let’s not waste any more time and let’s hear what the chef recommends.

Ingredients for preparing bigoli with duck sauce

4 servings

  • 400 grams of bigoli or fresh pasta like tagliatelle-pappardelle
  • 2 duck breasts
  • 1 onion
  • 1 celery stalk
  • 2 carrots
  • 1 glass of red wine
  • 10 grams of butter
  • duck broth
  • extra virgin olive oil
  • salt and pepper

How to prepare a perfect duck ragù

Make a brunoise with the vegetables for the sauté and put them to fry gently with 8 spoons of EVO and butter. Meanwhile, cut the duck breasts until they are chopped. After 5 minutes add the duck meat, add the wine and let it evaporate.

Season with salt and pepper, add the broth and cook over low heat for at least 25 minutes. Remember to stir occasionally and add a ladle of broth if the sauce dries too much.

Cook bigoli, or any kind of fresh pasta, in salted water for 5 minutes and season with the duck sauce and a sprinkling of Parmigiano Reggiano. To make them more delicious, add a pinch of pepper.

Chef cooking tips

Bigoli pasta with duck meat sauce, the original Venetian recipe, how to make big Cut the meat with the knife, it will take longer, but it’s worth. If you want, you can replace the glass of wine with a smaller amount of calvados or Cognac, but try not to “lose” the sweet note of the meat with too strong flavors.

Which wines go well with bigoli with duck ragù?

We choose a medium-bodied red wine like the Valpolicella Classico from the Mazzi winery, which manages to accompany the sweet taste of the duck with lively fruit and delicate pepper notes.

If you want to combine a cocktail the strong and spicy taste of the Bloody Mary is perfect.

Recipe courtesy by of the Locanda 800
Via Moron 19 37024 Negrar

Photo credits