Name: Bigoli co l’Anara (Venetian Whole-Wheat Pasta with Duck Sauce)
Yield: Serves 6
Cuisine: Italy
Ingredients: 2 cups Chicken or Duck Stock, reduced to 1 cup; ½ teaspoon grated nutmeg; 2 medium onions, finely diced; Whole-Wheat Pasta for 6, rolled and cut for fettuccine, or 1 pound dried fettuccine; 3 cups canned Italian plum tomatoes, drained and diced, juices reserved; 3 cloves garlic, finely minced; 2 medium ribs celery, finely diced; Salt and freshly ground pepper; 1 teaspoon chopped fresh thyme or sage; 1 ready-to-cook duck (about 5 pounds); 3 medium carrots, finely diced; ½ cup dry red wine

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

In the Venetian version of this pasta, the duck is boiled and served for the second course and the pasta for the first course is made with the giblets and vegetables. Since we couldn’t sell boiled duck in the restaurant if our lives depended on it, we roast the duck and add the meat to the sauce. I think you’ll like this pasta, even if it isn’t authentic.