Bigoli with duck



In typical Veneto cookery, in particular among the typical Veronese dishes, bigoli with duck are a particularly pleasant first course dish. You will need the following ingredients to prepare the Veronese bigoli with duck recipe.



Ingredients for 4 persons:

320 g of bìgoli
250 g of lean duck meat
½ l of red wine
160 g of onion
160 g of celery
160 g of carrot
parsley
1 twig of rosemary
1 spoon of tomato purée
extra virgin olive oil
the duck's bones and wings
sage, rosemary and thyme
½ a lemon
coarse salt
cube
salt

Preparation:

Toast the duck wings and carcass in a pot, adding chopped rosemary, thyme and sage and coarse salt. In the meantime, chop 60 g of carrot, 60 g of onion, 60 of celery and add all these ingredients to the pot where the bones are being toasted. Dilute with a glass of wine, lemon juice and 4 litres of water. Bring to boil, and cook on a low flame for two hours, taking care to skim often. In the meantime, cut the remaining carrots, celery and onions into small cubes, and brown them in a casserole with a little oil. Add the duck meat you had cut to pieces, and flavour with wine, cube, salt and tomato purée. Cook on a slow fire, taking care to cover the pot with a lid, and adding boiling broth when necessary. When cooked, flavour the ragu with rosemary by a 15 minute infusion and then discard it. Filter the broth, check if it is sufficiently salted and cook the bìgoli in it. Drain them to 'al dente' consistency, pour them in the pan with the duck ragu, garnish with the chopped parley, mix well and serve the dish piping hot.



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