14 Sep BIGOLI CON L’ARNA
Weekend Special: September 15 -17, 2017
Every Italian region bears a series of distinctive recipes characterized by the locally available ingredients. Veneto is famous for the way they cook duck in abundance, and you can find the recipe in every house. This recipe is prepared combining special simple pasta (bigoli) and duck meat ragout. Luisa Silvia then adds her personal touch and prepares what will be the special for this weekend.
The dough for bigoli is prepared with semolina flour, eggs, white wine and is extruded in house. Ragout is made with carrots, celery, onions and herbs, knife cut duck meat, red wine and porcini mushrooms. The duck bones will contribute their flavor and combine with the vegetables to form the broth where the bigoli will be cooked. The bigoli are then drained and served tossed with ragout and Parmigiano Reggiano which has been aged for 36 months.