Recipe Bigoli co l’anara – Bigoli con l’anatra

Bigoli co l’anara – Bigoli con l’anatra – Adobe


350 g bigoli
One duck
One carrot
One rib of celery
One onion
Three cloves
One bay leaf
Four sage leaves
40 g butter
50 g grated Parmesan cheese
white pepper

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.

Serve immediately.

Serves 4

Regional recipe from Venice – Veneto

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at