Thursday 19th October 2017
Welcome, Guest. | Register
close [x]

Login

Register

Serves 4
Preparation time: 25 minutes
Cooking Time: 1 hour, 10 minutes

Ingredients
For the pasta:
150g OO pasta flour
100g Semola rimacinata
2 whole eggs
2 egg yolks
Little water if necessary
Pinch of salt

For the ragout:
1 duck breast
Meat of 1 duck leg
1 clove of garlic
1 shallot – sliced
150ml of extra virgin olive oil
1 small bunch of fresh thyme
1 small bunch of fresh sage
1 small bunch of fresh rosemary
200ml dry white wine
2 litre duck stock
1/2 teaspoon of crushed black pepper
Salt to taste

Share This

Recipe by Ivano de Serio, Head Chef of The Old Bakery

Tagliatelle with bianchetto d’anatra (Tagliatelle pasta with white duck ragout)

METHOD

For the Pasta:
Place the OO pasta flour and semola rimocinata in a bowl and add the rest of the ingredients. Work the dough for 3-4 minutes until smooth and elastic.

Let it rest in a plastic bag for 10 minutes.

When ready shape using a pasta machine, cook in boiling salted water for 3 minutes, drain and sauté with the sauce, serve with sprinkled pecorino and basil.

For the ragout:
Place the olive oil in a pan, add the fresh herbs and garlic and cook at very low heat for 10 minutes, discard the herbs and add the shallot. Cook for 2-3 minutes.

Dice the duck breast and leg and season with salt, add to the pan with oil and cook for 4-5 minutes.

Wet with white wine and reduce. Add the stock and cook for 45-50 minutes.

Add black pepper and salt if required.

Comments Add your thoughts.

Add a comment


  • Please note, your comment will appear upon approval by an administrator