Homemade Saffron Bigoli
with Duck Ragout
By
Chef Giuseppe Tentori
(Boka Restaurant)


restaurant


Classic

Here’s a great recipe for Homemade Saffron Bigoli with Duck Ragout given to us by Chef Giuseppe Tentori from Chicago’s Boka Restaurant.

For those of you not familiar with bigoli, it’s a thick pasta which is normally made using a machine called a bigolaro. This machine pushes the dough through holes to give the pasta it’s unique thick shape. When making bigoli at home you can use a modern meat grinder to get similar results.

This hearty Homemade Saffron Bigoli with Duck Ragout is a classic Venetian dish I’m sure you will enjoy.

Bigoli Pasta

INGREDIENTS

  • 700g of Flour 00 (Finely ground pasta flour)
  • 6 duck eggs (Four whole eggs and two additional yolks)
  • 2 T milk
  • Small pinch of Saffron
  • Salt and Pepper (To taste)

    PREPARATION

  • Warm milk and add saffron to blossom
  • Pile flour on table and push middle out to make a ring of flour.
  • Put eggs, blossomed saffron and milk in center.
  • With a fork, stir liquids in center in a circular motion, gradually incorporating the flour.
  • When all the flour is incorporated, knead the dough.
  • Cut into four balls and let stand.
  • When ready to use the bigoli machine, roll a log and press in the bigoli press.
  • As the pasta comes out, continually Coat with flour to prevent sticking

    Duck Ragout Sauce

    INGREDIENTS

  • 6 LB canned tomatoes
  • 1 whole duck (cut into pieces)
  • 1 onion (diced)
  • 1 cup of white wine
  • 1 T sugar
  • 1 cup of Parmesan
  • 8-10 basil leaves (chopped)
  • 2 T olive oil
  • Salt and Pepper (To taste)

    PREPARATION

  • Sweat chopped onions in pot with onions and wine.
  • Add white wine and cook on medium heat for 5 minutes.
  • Add quartered duck to pot with onions and wine.
  • Add tomatoes and sugar.
  • Cook on medium-low heat for 2 hours until duck is falling off the bone.
  • Salt and pepper to taste.
  • Let sit in the fridge for a whole day
  • Pull duck out of the sauce and remove the skin and bones.
  • Rice the sauce (Push sauce through a sieve or strainer)
  • Shred the duck meat and add back to the sauce.
  • Reheat the sauce on medium heat.
  • Cook bigoli or spaghetti and add to sauce.
  • Add parmesan and chopped basil and toss.

    Makes 6 servings

    For further information and reservations visit Boka Restaurant



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