Thick spaghetti with duck sauce

Thick spaghetti with duck sauce

Bigoli con l’anara

By
From
Pasta
Serves
4
Photographer
Laura Edwards

The Veneto is known more for its cooking of rice rather than its cooking of pasta. One of the few pastas associated with Venice and the Veneto are bigoli, a handmade extruded pasta made with a small machine called a bigolaro. This is a metal cylinder with a die at the end through which the dough is pushed. The resulting pasta is a large spaghetti 3mm in diameter, with a hole in the middle. The best way to eat them is either in salsa, with an anchovy and onion sauce, or with an anara (duck or, even better, the giblets of duck) sauce. But you can also make the bigoli at home without a machine, but they will have a square instead of a round profile – and no hole in the middle!

Ingredients

Quantity Ingredient
1 recipe Fresh egg pasta
salt and pepper, to taste
60g parmesan, freshly grated
a good pinch freshly grated nutmeg

Sauce

Quantity Ingredient
50g unsalted butter
50ml olive oil
1 onion, finely chopped
1 tablespoon fresh rosemary needles, plus extra to garnish
300g duck giblets, the liver, heart and gizzard, all finely chopped, kept separate
60ml red wine

Method

  1. For the sauce, heat the butter and oil together in a large saucepan, add the onion and rosemary and fry until the onion is soft, about 5 minutes. Add the chopped duck gizzard and heart and stir-fry for 10 minutes. Add the livers and red wine and cook for another 10 minutes. Season with salt and pepper to taste.
  2. Roll out the pasta, by hand or machine, to 2–4mm thick, and cut into 4mm wide strips.
  3. Cook the pasta in plenty of boiling salted water for 8–10 minutes or until al dente. Drain, add to the sauce and mix well. Divide between warmed plates and serve sprinkled with grated Parmesan, chopped rosemary needles and a good grating of nutmeg.
Tags:
Antonio
Carluccio
pasta
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