Bigoli Bianchi with Duck Ragu

Name: Bigoli Bianchi with Duck Ragu
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters duck or chicken broth; 118 milliliters dry red wine; 151 grams duck livers; 2 larges eggs; 315 milliliters all-purpose flour, plus more for bench flour; 1 scant cup milk, with 1 tablespoon butter melted in; 4 Tbsps extra-virgin olive oil, plus 2 tablespoons; 1 onion, thinly sliced; 1 pinch Pinch salt; 4 servings Salt and freshly ground black pepper

Bigoli Bianchi with Duck Ragu might be a good recipe to expand your main course recipe box. One portion of this dish contains about 15g of protein, 18g of fat, and a total of 397 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up flour, salt, eggs, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Rinse the livers and cut them into even bite-sized pieces. In a large, heavy-bottomed pot, heat the olive oil over a medium-hot flame until hot but not smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add onion and the livers and cook until lightly browned, about 3 to 4 minutes. Season, to taste, with salt and pepper.

Ingredients you will need

Salt And Pepper

Onion

Add the wine and bring it to a full boil. Lower the heat and let the broth simmer gently, until greatly reduced to a thicker ragu consistency, about 15 to 20 minutes.

Ingredients you will need

Broth

Wine

Add the broth and the prepared bigoli and cook until al dente.

Ingredients you will need

Broth

To serve, divide the bigoli and ragu evenly among 4 warmed pasta bowls.

Ingredients you will need

Pasta

Equipment you will use

Bowl

Sift together the flour and salt. Make a mound of the flour mixture in the center of a large wooden cutting board. Make a well in the middle and carefully add the eggs and milk into the well. Using a fork, beat together the eggs and milk mixture and begin to incorporate the flour starting with the inner rim of the well.

Ingredients you will need

All Purpose Flour

Egg

Milk

Salt

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up any leftover crusty bits. Discard these bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 1 hour at room temperature.*

Ingredients you will need

Dough

All Purpose Flour

Wrap

Cut the dough into 3 pieces, and run each piece through a meat grinder set to the smallest extrusion size. As the pasta exits, cut it into 12-inch pieces and immediately dust with flour.

Ingredients you will need

Dough

All Purpose Flour

Pasta

Meat