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Mostaccioli with Duck Sauce

di Academia Barilla

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Mostaccioli with Duck Sauce
PREPARATION TIME
1 hours

DIFFICULTY
Easy

TYPE
First course




Ingredients for 4 people


1 box mostaccioli
7 ounces duck livers (optional)
1 ea duck breast
2 tablespoons butter
2 tablespoons extra virgin olive oil
¼ cup vegetable broth
4 ripe tomatoes
1 medium onion
½ cup sweet wine
3 sprigs thyme
2 sprigs marjoram
1 bay leaf
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon parsley
salt and pepper to taste



Preparation 20 minutes preparation + 40 minutes cooking
1. Peel and chop onion

2. Dice duck livers and meat (1/4-inch dice)

3. Heat oil and melt butter in a pan over medium heat, add onions and sauté until golden, but do not brown

4. Stir in livers and duck meat and sauté for about 5 minutes until brown

5. Pour in red wine and reduce completely

6. Add marjoram leaves, thyme and bay leaf

7. Stir in tomatoes (peeled, seeded and coarsely chopped) and cook for about 30 minutes, adding a small amount of broth every once in a while to prevent the sauce from becoming too dry

8. Season with salt and pepper

9. Meanwhile, boil pasta in plenty of salted water according to package directions

10. Drain and toss with the sauce

11. Sprinkle with grated Parmigiano and finely chopped parsley and serve