Bigoli con l'arna (anatra)
Bigoli con l'arna is a traditional dish from Padova that represents the excellence of Veneto cuisine. Fresh pasta, made with a torchio (traditional pasta press), is dressed with a slow-cooked duck ragù that develops deep and enveloping aromas. It is a festive dish, a testament to the rich gastronomic tradition of the Colli Euganei.
Preparation
- 1
Clean the duck, remove the offal, and cut the meat into regular pieces, discarding as much of the fatty skin as possible.
- 2
Brown the duck pieces in a pan with butter and oil until uniformly golden, then remove the meat and set aside.
- 3
In the same pan, prepare a soffritto (aromatic base) with finely chopped onion, carrot, and celery, waiting until they become transparent.
- 4
Add the fresh sage and deglaze with white wine, allowing the wine to evaporate for approximately 3-4 minutes.
- 5
Return the duck to the pan, add the tomato purée and meat broth, season with salt and pepper.
- 6
Cover with a lid and continue cooking over low heat for approximately 2 hours, stirring occasionally, until the meat is very tender and the sauce is reduced and concentrated.
- 7
Meanwhile, bring a pot of salted water to a boil and cook the bigoli until al dente, usually 3-4 minutes if fresh.
- 8
Drain the pasta, reserving a glass of cooking water, and transfer the bigoli to the pan with the duck ragù.
- 9
Gently toss over medium-low heat for 1-2 minutes, adding cooking water if necessary to achieve a creamy consistency.
- 10
Plate the bigoli with the ragù evenly distributed, finish with a grind of fresh black pepper.
Chef's Tips
For an even more flavorful ragù, start with a soffritto that includes the duck liver and heart. If fresh bigoli are not available, the Padovan tradition also accepts good quality dried bigoli: adjust the cooking time to approximately 10-11 minutes.