Bucatini con Regaglie d’Anatra
Region: Italy, Emilia-Romagna
Category: Pasta with Variety Meats
Difficulty: Medium Difficulty
This preparation is typical of the cooking in Bologna. Make sure that the livers are not cooked too much otherwise the texture will be too tough and the flavor lost. This dish is usually made when you've collected enough gizzards, necks, and livers from previously bought whole ducks. You'll need about three. I keep them frozen until needed. The necks can be used to make the broth. To peel the small tomatoes, plunge them in boiling water for about a minute then pinch off the skins.
Yield: Makes 4 servings
Preparation Time: 30 minutes
1/2 cup extra-virgin olive oil
3/4 pound eggplant, peeled and diced
1/4 cup unsalted butter
5 ounces duck gizzards, thinly sliced
5 ounces duck livers, thinly sliced
3 tablespoons dry Marsala wine
6 ounces cherry tomatoes or grape tomatoes, peeled
1/4 cup (3/4 ounce) dried porcini mushrooms soaked in 1/2 cup water until soft, drained and sliced, saving the soaking water
1 cup duck or chicken broth1/4 cup chopped fresh basil 1 cup freshly grated Parmigiano-Reggiano cheese
1. In a flameproof casserole, heat the olive oil over medium-high heat, then cook, stirring frequently, the eggplant until golden brown, 5 minutes. Remove with a slotted spoon and set aside.
2. Add the butter to the casserole and once it has melted, cook the duck liver, stirring, until they turn color, 1 minute. Remove and set aside with the eggplant. Add the duck gizzards and cook, stirring, until they turn color, about 2 minutes. Add the Marsala wine and cook until nearly all evaporated in 2 minutes. Return the gizzards to the casserole and add the tomatoes, mushrooms, and mushroom soaking liquid and cook, stirring, until bubbling, then reduce the heat to medium-low, add the broth and cook, stirring occasionally, until slightly denser, about 20 minutes.
3. Return the duck livers and eggplant to the casserole, reduce the heat to low, add the basil, salt, and pepper, and simmer, stirring occasionally while the pasta cooks.4. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn't stick together, until al dente. Drain without rinsing. Transfer the pasta to the casserole and cook, tossing so all the pasta is coated with sauce, for a few minutes. Add the parmigiano cheese and toss a few times until it's melted then serve.