Ingredients for 4 servings:
White bigoli
150 gr duck entrails (liver, stomach)
2 tbsp of extra virgin olive oil
30 gr butter
1.5 lt broth
Salt
Pepper
Ready in: about 40 minutes
White bigoli
150 gr duck entrails (liver, stomach)
2 tbsp of extra virgin olive oil
30 gr butter
1.5 lt broth
Salt
Pepper
Ready in: about 40 minutes
How to prepare the recipe: "Bigoli with duck meat sauce":
Clean and cut the entrails into very little pieces. Put in a pan with oil and butter, cook for a while at low heat, salt and pepper. In the meantime boil the broth and cook the bigoli, drain “al dente” (underdone) and season with the duck meat sauce.
Preparation time: 15 minutes
Cooking time: 25 minutes
Difficulty: easy
Calories: 410 per person
Chef’s advice
I suggest to match this dish with Vespaiolo di Breganze Bianco, Tocai di San Martino della Battaglia, Albana di Romagna.
Clean and cut the entrails into very little pieces. Put in a pan with oil and butter, cook for a while at low heat, salt and pepper. In the meantime boil the broth and cook the bigoli, drain “al dente” (underdone) and season with the duck meat sauce.
Preparation time: 15 minutes
Cooking time: 25 minutes
Difficulty: easy
Calories: 410 per person
Chef’s advice
I suggest to match this dish with Vespaiolo di Breganze Bianco, Tocai di San Martino della Battaglia, Albana di Romagna.
In the picture, Bigoli with duck meat sauce
Tortellini bolognese
(First courses)
Start making the dough: knead the flour with 2 eggs and a pinch of salt. Let it rest for 15 minutes. Now proceed with t ...
(First courses)
Start making the dough: knead the flour with 2 eggs and a pinch of salt. Let it rest for 15 minutes. Now proceed with t ...
Pizzocheri
(First courses)
Mix together buckwheat and white flour and put them in the mixer; add the egg, a pinch of salt and a little bit of milk, ...
(First courses)
Mix together buckwheat and white flour and put them in the mixer; add the egg, a pinch of salt and a little bit of milk, ...
Pasta alla Norma
(First courses)
Cut into thin slices the eggplants (don’t peel them), cover with salt for 30 minutes so that they loose some of their bi ...
(First courses)
Cut into thin slices the eggplants (don’t peel them), cover with salt for 30 minutes so that they loose some of their bi ...
Spaghetti amatriciana
(First courses)
hop the guanciale into very small cubes. Peel tomatoes and remove seeds and chop. Put the guanciale in a pan with one ...
(First courses)
hop the guanciale into very small cubes. Peel tomatoes and remove seeds and chop. Put the guanciale in a pan with one ...
Lasagna
(First courses)
Let’s start with the “ragù” (ragout)! Fry slightly the chopped ham with a little bit of olive oil, add all chopped veget ...
(First courses)
Let’s start with the “ragù” (ragout)! Fry slightly the chopped ham with a little bit of olive oil, add all chopped veget ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
