Dish

Bigoli con l'anatra

Bigoli con l'anatra is a dish that is typically made with fresh bigoli pasta, which is a thick, spaghetti-like pasta. The pasta is cooked until al dente and then tossed with a rich and flavorful ragù made from duck. The ragù is typically made with a combination of vegetables, such as onions, carrots, and celery, as well as red wine, tomatoes, and herbs. The dish is finished with a sprinkle of Parmesan cheese and a drizzle of olive oil. The result is a hearty and satisfying pasta dish that is perfect for a cold winter evening.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Bigoli con l'anatra is a traditional dish from the Veneto region of Italy. The dish is often served during the fall and winter months when the weather is cooler and heartier meals are more appropriate. The dish is also popular among meat lovers, and it is often served with fresh duck breast or confit.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains duck meat. It is also not suitable for those with poultry allergies or sensitivities.

Variations

There are many variations of this dish, but the most common is to use different types of meat in the ragù. Some recipes call for the use of beef or pork instead of duck, while others use a combination of meats. Some recipes also call for the addition of mushrooms or other vegetables to the ragù.

Presentation and garnishing

Bigoli con l'anatra is typically served in a large bowl or on a plate with the pasta arranged in a nest-like shape. The ragù is then spooned over the top of the pasta, and the dish is finished with a sprinkle of Parmesan cheese and a drizzle of olive oil. A sprig of fresh rosemary or thyme can also be used as a garnish.

Tips & Tricks

When making the ragù, be sure to cook it low and slow to allow the flavors to develop fully. This dish is also best served with fresh bigoli pasta, but if you can't find it, you can use another thick, spaghetti-like pasta instead.

Side-dishes

Bigoli con l'anatra is typically served on its own as a main course, but it can also be served with a side salad or some crusty bread to soak up the sauce.