Bigoli with duck Sauce
Instructions
Clean the duck giblets and minutely tagliuzzarle; cook them in butter and oil salandole in the proper place.
Spremervi the juice of the pomegranate.
Bring the broth to a boil and cook in bigoli; drain and toss with the meat offal.
Ingredients and dosing for 4 persons
- 400 g of type pasta handmade bigoli
- 200 g of duck offal
- 50 g of butter
- 200 cl of duck broth
- 1/2 pomegranate
- Olive oil extra virgin
- Salt
- Pepper