350 g bigoli
One rib of celery
One bay leaf
Four sage leaves
40 g butter
50 g grated Parmesan cheese
How to make the Bigoli co l’anara:
Clean the duck, and burn it, take out all the innards, including the intestines.
Boil in 2 liters of saltwater along with the celery, carrot, onion, bay leaf, cloves, and all the giblets minus liver.
When it is cooked (it will take about 1 ½ hour, remove from broth, divide it into portions that you will keep warm for later serve as the second, the giblets and the less valuable, such as neck and back, will help to prepare the seasoning bigoli.
Chop the giblets cooked, mix them with pieces of boneless meat, liver, raw chopped very finely and fry it all in 40 grams of butter with the sage, salt, and pepper.
Strain the broth without degreasing it will not be consumed, bring to a boil, and boil bigoli.
When they are cooked, drain, toss with the sauce and sprinkle with giblets heated with Parmesan cheese.
Regional recipe from Venice – Veneto