Tagliatelle with duck and catalogna

  • 难易程度


  • 300 g0SW0203
  • 400 g Catalogna
  • 300 g duck off the bone
  • 1 carrot
  • 1 onion
  • 1 stick celery
  • 1 bay leaf
  • 1 sage leaf
  • 1 sprig Italian parsley
  • 1 sprig basil
  • ½ glass dry white wine
  • 20 g Butter
  • 2 tbsp grated Parmesan cheese
  • salt and pepper
Tagliatelle n° 203


Clean the catalogna salad then chop it. Clean the duck meat and chop it into small chunks. Once cleaned and rinsed, chop the carrot, the onion and the celery. Rinse the sage, the parsley, the basil ad the bay leaf.Chop the blanched tomatoes. Place the butter and the oil in a pan, add the bay leaf, the basil and the chopped vegetables, Once soft add the duck chunks and brown. then add the white wine and let it evaporate.Add the tomatoes, season with salt and pepper, cover the pan and simmer for 40-50 minutes. In the meanwhile cook the pasta in a pan with the catalogna salad, drain it al dente and serve it with the duck ragù and a generous sprinkle of grated cheese.