A rich and comforting first course, perfect for special occasions. The duck meat, tender and flavorful, is slowly cooked with aromatics until it becomes a tasty and fragrant ragù. The pappardelle, thanks to their width, hold the sauce perfectly. A traditional Tuscan dish that wins you over at the first bite
Place a large pan with salted water on the stove; once it comes to a boil, add the pasta
2
Place the duck ragù in a pan and heat over medium heat
3
Drain the pasta al dente and toss it over medium heat for a minute in the pan with the ragù. Serve, if desired, with some grated Parmigiano Reggiano
Cost
The cost of the recipe is medium-high, mainly due to duck meat, which is considered fine. Ideal for a Sunday lunch or an important dinner where you want to impress with taste
Health
From a nutritional standpoint, the dish is rich in protein and flavor, but also fairly high in calories. Best enjoyed in moderation, perhaps paired with a light side dish
5.0
Rate
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