Yogurt Dipped Strawberries

cucina vicentina parte seconda: i bigoli con l'arna

Arna boiled and bigoli round, in the evening, el happy world.

E 'months, I mean months, I would put this post. Some time ago we gathered all of us, cousins \u200b\u200band uncles in the basement of his uncle Mario, a master in making bigoli with the torch once. But despite many photos of the press, of bigoli, of macaroni, flour mill Manni, the photo printed on the San Bastian, the church that dominates my village, I had a photos bigoli ready and dressed! And so I waited for better times. Sunday came again with the time of bigoli arna, home of Giuli. The opportunity was tempting to combine two moments of Vicenza, and serve, as they say, on a silver platter ... but like all things that drag, last night I am not able to find those pictures more Uncle Mario. Because in the meantime I changed my pc and that one is curled up under a pile of things to iron in the closet, suffering in wanting to turn, and the CD with the photos I saved the photos do not contain facts bigoli Uncle Mario ...

However, bigoli with arna are the most Vicenza, along with the cod, to which I can think of. Of an infinite goodness, greasy and tasty with that hint of sage. There is no restaurant in and around Vicenza, which does not serve this dish. Bigoli, for the uninitiated, are a sort of spaghetti not big holes in them, home-made with semolina and eggs worked hard and then drawn with a press bronze , like his uncle Mario. You sit on, and turns, turns, until dough comes out this wonderful. The traditional recipe

bigoli provided that they were cooked in the broth in which they read the same duck (novella, born 60-90 days before) and then served with a sauce made of butter flavored with sage and offal of the same duck. Now maybe you do not anymore, at least, my mom does not cook I have ever seen bigoli in duck sauce!

for 4 small duck

400 g bigoli homemade

80 g butter

a nice bunch of sage

celery

a nice carrot

a white onion

garlic parsley bay

The duck can get it already gutted and cleaned. If you had a farmer there who gives a (which would be much better) to have the duck plucking, free it from the insides, cleaning the liver and stomach, preserving other offal, then to burn in the fire, so any and all feathers will go (a little 'odor in the house ... but then passes!). Put a saucepan with salted water and add carrot, onion, celery, a sprig of parsley, bay leaf and garlic clove. As soon as the water begins to boil, tuffateci duck with hearts, livers and gizzards (the stomach). Cook on a semi-open lid for about an hour, then drained and skinned duck. Finely chop the giblets except the liver (or, if you like, including the liver), boneless duck and put the chopped giblets and meat to fry in a little 'with lots of butter' of leaves of sage. Salate e pepate. Cuocete i bigoli in acqua salata e conditeli poi con questo sughetto. Una spolverata di parmigiano, se gradite, e via!