![Pappardelle al ragù bianco di anatra](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/dishes/pappardelle-al-ragu-bianco-di-anatra--b9a00a56-f525-4daf-8a0c-01459f5cfe54.png)
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.
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.
Tips & Tricks
To add extra flavor to the sauce, try using duck fat instead of olive oil. You can also add a splash of red wine to the sauce for a richer flavor.
Side-dishes
Crusty bread, green salad
Drink pairings
White wine
Delicious Pappardelle al ragù bianco di anatra recipes
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