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

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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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