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Local cuisine of Polesine

Bigoli with duck

Difficulty: medium

Preparation time: 1 h 30 min

Ingredients: for 6 servings: 500 gr bigoli, 1 duck of 1,3kg, 500 gr tinned tomatoes, 50 gr of butter, 150 gr grated parmesan, 1 onion, 1 carrot, 1 stick of celery, garlic and bay leaves to taste, 3 spoons of extra virgin olive oil, salt and pepper to taste, ½ glass of red wine

Method: Pluck the duck, pass over a naked flame, clean out entrails (put aside liver, heart and gizzard) and wash well. With the help of a knife bone the duck and eliminate fat and skin. Put bones and scraps in a pan, cover with water and add some of the celery, carrot and onion. Cook for a couple of hours. In the meantime cut the meat and offal finely, put into a pan with browned onion, carrot and celery, some garlic and a bay leaf, season with salt and pepper and add half a glass of good red wine. Evaporate wine and add tinned tomatoes. Continue cooking for an hour on a low heat adding stock if necessary. Cook the bigoli in boiling salted water, drain "al dente" and dress with the warmed sauce. Add a generous helping of parmesan. If liked add some grated lemon zest to the finished sauce.

Wine matching: Cabernet dei colli euganei, produced in different areas of the Euganean hills. It is obtained from cabernet franc and sauvignon grapes. It is an intense ruby red colour. The bouquet is characterized by fruity notes over slightly grassy notes. To the palette it is dry with a softness  well-balanced by its freshness. To be served at a temperature of around 18°.

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