Dish

Pappardelle al ragù bianco di anatra

Pappardelle with white duck ragù

Pappardelle al ragù bianco di anatra is a hearty and flavorful dish that is perfect for cold winter days. The pasta is typically made with eggs and flour, and is boiled until tender. The sauce is made with duck meat, white wine, and chicken broth, and is seasoned with garlic, rosemary, and black pepper. The dish is typically served with a side of crusty bread or a simple green salad.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Pappardelle al ragù bianco di anatra is a traditional dish from the region of Tuscany in Italy. It is believed to have originated in the city of Florence, where it was first served in the 16th century. Today, it is a popular dish throughout Italy and around the world.

Dietary considerations

Contains gluten, dairy

Variations

There are many variations of pappardelle al ragù bianco di anatra, with some recipes calling for the use of different types of meat or wine. Some recipes also call for the addition of vegetables such as carrots or celery.

Presentation and garnishing

Pappardelle al ragù bianco di anatra is typically served in a white sauce and garnished with fresh herbs such as parsley or thyme. The dish can be served in individual bowls or on a large platter for sharing.