Bigoli Con Salsa d’Anatra / Bigoli with Duck Sauce

Cook a smooth pasta dough from the dough ingredients. Cover with a wet dish and let rest for 20 minutes.

Put duck meat (without breast and liver) and carcass in a saucepan with wine and a quarter of a liter of water. Add greens, onion, a few peppercorns and salt, make open about 1 hour, the liquid should boil to an eighth of a liter. Strain.

Cut the pasta dough into 2-3 pieces, roll out to the thickness of the back of a knife, cut into 3mm strips, dry a little.

Heat oil, fry duck breast in it for about 20 minutes, turning, it should still be pink inside. Cut into fine strips.

Mash liver, bring to boil briefly in duck stock, add butter flakes. Add duck strips, olives zucchini and carrots. Briefly heat bigoli in water with salt and oil until al dente, drain.

Pour into a warmed bowl, mix with the duck sauce.

Serve with

(spaghettiaehnlich) Italy. They used to be homemade with a special press, but are now mainly factory-made.

Our tip: use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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