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Leftovers- Divina Cucina Style!

February 24, 2007 by Divina Cucina


When you work as a cooking teacher.. food gets left over often in class.

Sometimes there are only one or two students but the recipe is for 6 people.
I still make that recipe.

The other day it was Duck Ragu.
Am I lucky!

We sort of had to run through making a sauce that normally would take longer but it came out fabulously!

We began with cooking the soffritto ( the heart of all long slow recipes ) a blend of finely chopped carrot, red onion and celery in extra virgin olive oil until the vegetables began to carmelize.

Then we added 1/2 a duck, cut into 1/4 th’s, placing it in the pan skin-side down.
When the skin was golden, turn the duck, brown on the other side and when done, splash with a nice glass of good red wine.

Turn down the heat and add a small can of San Marzano tomatoes, salt to taste, and we added some soaked porcini mushrooms.

Cover and let cook until the duck was done, at least an hour.

Let the meat cool and take off the bone.
Chop finely and put back into sauce.

Mix well and let cook a little more to blend the sauce and the meat.

Cook your pasta, drain well and heat together in pan with sauce, adding some grated parmesan cheese.

Bon appetito!

We served our duck ragu on Tortelli di patate, potato ravioli’s a specialty from Mugello, the hills north of Florence.

My leftovers were a dry gnocchi from Sardegna, called Malloreddus.
no matter what you call it.. Yummy!

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« That time of year… Carnevale.. quando ogni scherzo vale!
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Comments

  1. David says

    February 25, 2007 at 7:52 am

    boy…your leftovers are certainly better than mine!

  2. Kate Hill says

    February 26, 2007 at 12:05 pm

    Perfecto! a simple little TUscan recipe that suits my Gascon pantry- duck, duck, goose! Thanks J.

Judy Witts Francini

Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place. When I am not in Tuscany, I am often found in Sicily, my other favorite place to be. Always searching for recipes to share and exploring for the guides I write to my favorite cities for food and wine.

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