Venetian Duck Stracci

Winter flavours come together with this slow braised duck ragù with cinnamon, garlic, soffritto, sage, rosemary, tomato and white wine. Stracci is a hand sheeted square pasta, perfect for laying with ragù.

Serving For Two People

— 300g hand cut Stracci
— 450g Duck Ragù
— Ground Grana Padano
— Fennel & Orange Gremolata

Instructions

1) Bring a pot of salted water to a boil. Cook pasta for 3 minutes.

2) Warm sauce over medium-high heat until simmering

3) Transfer cooked pasta to sauce pan and add 1 tablespoon of pasta water. Season with salt to taste. 

4) Plate in 2 bowls. Finish with grated Grana Padano and Gremolata

Contains duck, dairy