Homemade Saffron Bigoli
with Duck Ragout
By
Chef Giuseppe Tentori
(Boka Restaurant)
ClassicHere’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 milkSmall pinch of SaffronSalt and Pepper (To taste)PREPARATION Warm milk and add saffron to blossomPile 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 tomatoes1 whole duck (cut into pieces)1 onion (diced)1 cup of white wine1 T sugar1 cup of Parmesan8-10 basil leaves (chopped)2 T olive oilSalt 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 dayPull 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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