30 Mar BIGOLI AND DRUNKEN HEN RAGOUT
Weekend Special: March 31 – April 2, 2017
The city of Padova, and its special fondness for preparations based on guinea hen meat inspired our chef, Luisa Silvia, on her choice for the special this weekend . The dish is comprised of a delicate ragout combined with hand-made bigoli pasta that is full of flavor and able to satisfy the most demanding Epicurean.
Hand-made bigoli pasta made with extruded eggs, semola and durum flour. Tossed with a ragout prepared with guinea hen meat, marinated with red wine, vegetables and herbs that is strained and roasted. Covered with the same marinade and then oven braised along with dried Porcini mushrooms and speck.