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Bigoli pasta with farmyard ragu (di corte) from Padova
THE PASTA PROJECT17Ingredients
70Minutes
770Calories
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Ingredients
US|METRIC
4 SERVINGS
- 400 grams pasta (Bigoli, 14oz or spaghetti, tagliolini, tagliatelle etc)
- 100 grams duck (3.5oz de-boned and skinned)
- 100 grams guinea fowl (3.5oz de-boned and skinned)
- 100 grams stewhen (3.5oz de-boned and skinned, you can also use chicken)
- 4 celery stalks
- 4 carrots
- 2 onions (peeled)
- 1 sprig rosemary (remove leaves from sprig)
- 5 sage leaves (chopped)
- 3 bay leaves
- 1 glass white wine
- 1 cup vegetable stock
- salt (for cooking pasta and to taste)
- black pepper (to taste)
- 3 Tbsp. extra virgin olive oil
- 45 grams Parmesan cheese (1.5 optional)
- fresh parsley (for garnish, optional)
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NutritionView More
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770Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories770Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium710mg30% |
| Potassium800mg23% |
| Protein28g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate95g32% |
| Dietary Fiber10g40% |
| Sugars10g |
| Vitamin A220% |
| Vitamin C25% |
| Calcium35% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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