Tagliatelle with bianchetto d’anatra

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.

We Recommend

Lamb Boulangère

Upside Down Blood Orange Cake

Pappardelle Pasta with Portobello Mushroom, Rosemary, Turkey Ragout and Parmesan

Turkey Laksa with Chilli and Lime

Turkey Tikka Masala

Pear, Blue Cheese and Toasted Almond Winter Salad

View all