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Bigoli is famous for its rough texture, which holds the sauce perfectly. In Verona, the duck meat is finely chopped and slow-cooked with white wine, vegetables, and herbs to create a rich ragù. You can easily find this satisfying dish in cozy trattorias located throughout the historic center shown on the Harita.
Ingredients
- 400g fresh Bigoli pasta
- 300g duck meat (minced or finely chopped)
- 1 carrot, 1 celery stalk, 1 onion
- 1/2 glass of dry white wine
- Fresh rosemary and sage
- Olive oil, salt, and grated Parmigiano
Preparation
- Finely chop the carrot, celery, and onion, then sauté them in olive oil.
- Add the duck meat, brown it well, pour in the white wine and let it evaporate.
- Add the herbs, cover, and simmer the ragù on low heat for about 1.5 hours.
- Cook the bigoli in salted boiling water until al dente, toss with the sauce and serve with cheese.
Practical notes before you go
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