When we feel down, we eat all kinds of food .. The advice I can give you is to transform your need to eat in creative force so as to cook succulent and satisfying dishes, created by your little hands .. What do you say? Am I not right? When I feel demoralized or stressed I like to prepare a typical Italian comfort food, that is ragù! In this case, I’ve prepared a flavored duck sauce that accompanies homemade garganelli. You can watch the video of the creation of this delicious egg pasta on my social pages. Enjoy this first course and eat to satiety!
For the Garganelli:
- 300 grams 00 flour
- 3 eggs
For the duck ragù:
- 350 grams duck breast
- 100 grams carrots
- 3 shallots
- 2 peeled garlic cloves
- 6 tablespoons of tomato sauce
- Red wine
- Vegetable broth
- A couple of bay leaves
- Celery leaves
- Extra virgin olive oil
- Freshly ground black pepper
- Grana Padano flakes (optional)
First prepare fresh pasta. Place the flour on a wooden pastry board, add the egg and and begin to knead. The dough have to be smooth, so it will have to be worked for about 10 minutes. Form a ball, cover with cling film and refrigerate for at least 30 minutes. Divide the dough into small loaves. Take one, while the others leave them wrapped in the cling film so they will not dry up. Roll the pasta dough through a pasta machine, starting from the widest setting, and gradually going down the settings until the arrow is between 0 and 1. The pasta dough should be thin ( about 2 mm thickness).
Create many squares with a side equal to 3cm. To create the garganelli you have to roll each square of pasta around a stick and press it on a “riga gnocchi”. Let pasta dry for about 12 hours.
When the pasta is ready to be cooked, cook duck ragù. So first wash and peel carrots and shallots, roughly chop them and set aside. Remove the skin from the duck breast, dice the meat. Brown garlic cloves, shallots, carrots and chopped celery in a pot with extra virgin olive oil. Add the duck breast, mix and blend with red wine. Let it evaporate and add the tomato sauce and bay leaves. Season with salt and pepper. Cook over low heat with the lid for at least an hour. Stir often. Add some vegetable broth from time to time if you see that the ragù thickens excessively.
Cook pasta for few minutes. Flavor with the hot duck ragù. Sprinkle with Grana Padano flakes if you want.