Ripieno Danatra


1 lb. duck breast, unskinned
1 oz. spinach, chopped
4 slices stale bread
1 cup milk
1 oz. mushrooms, chopped
1 tbs. oil
2 scallions, chopped
2 oz. bone marrow
1 small bunch parsley, chopped
1 oz. heavy cream

How to make the Ripieno Danatra – Duck Stuffing:

Chop the duck breast into small pieces. Cook the spinach in a pot without water, over a low heat, until the liquid has evaporated. Remove from pot, cool and chop very finely.

Trim crusts and dip the white of the bread in the milk, squeeze out the excess liquid and mix with the spinach.

Saute the mushrooms, scallions and duck breast mixture for a few minutes, stirring well. Next, chop the whole very finely and add to the spinach, and bread mixture. Add bone marrow, parsley and cream. Add salt and pepper to taste and mix well.

This stuffing is suitable for ravioli and tortelloni. Sauces may vary from melted butter, sage and Parmigiano to a reduction of duck sauce

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