Ingredients
400 gr Bigoli,1small duck,
1 carrot,1 onion 1 stick of celery,
2 garlic cloves,1 bunch aromatic herbs
( by leaf, rosemary, parsley, basil ),
300 g tomatoo puree',
about twenty black olives
( optional ),halved, with stones renoved,1/4 litre of dry
white wine, extra-virgin olive oil ,
salt, pepper.
Preparation
Clean the duck and singe it,then lightly brown together with
a mixture of chopped carrot, celery, garlic, the herbs and
several dessert-spoons of olive oil.Add the wine and allow
it to evaporate, then add the tomato puree' and season with
salt and pepper.
Continue cooking for around 2 hours in a covered pot over a
moderate heat.If necessary, add a little hot stock of water
from time to time.When the duck is cooked ,take it out of
the pot, remove the bones and slice the meat.Pass the
cooking liquid through a food mill and add the halved olives.Continue
cooking the sauce for around 15 minutes then replace the
meat,heat through and use the sauce to flavour the bigoli,which
have been cooked in boiling salted water and drained when
they were ' al dente '
good appetite enio
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