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Pizzoccheri With Duck Ragu

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Ingredients:

  • 1 1/3 cups dried porcini mushrooms
  • 4 ounces pancetta, cut into chunks
  • 1 medium onion, cut into chunks
  • 1 carrot, cut into chunks
  • 1 stalk celery, cut into chunks
  • 1 tablespoon fresh thyme leaves
  • 8 fresh sage leaves
  • 6 duck legs (about 3 pounds), excess skin and fat trimmed (reserve fat for another use)
  • 6 duck legs (about 3 pounds), excess skin and fat trimmed (reserve fat for another use)
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 3 tablespoons tomato paste
  • 2 bay leaves
  • 1 cup dry red wine
  • 1 3/4 pounds fresh pizzoccheri (buckwheat noodles)
  • 3 to 4 tablespoons chopped fresh parsley
  • 1/2 cup grated parmesan

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