Bigoli con ragu d'asino
Bigoli pasta (a thick, whole wheat pasta) with donkey ragu.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Bigoli, a thick, extruded pasta, has Venetian origins, dating back centuries. The use of donkey meat in ragu, while less common today, was historically a practical way to utilize all available resources, particularly in rural areas where donkeys were working animals.
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Bigoli con ragu d'asino is often considered a traditional, rustic dish, reflecting the culinary heritage of the Veneto region and highlighting the resourcefulness of past generations. It represents a connection to the land and its animals.
Regional Cuisine
This dish is deeply rooted in the culinary traditions of the Veneto region of Italy, specifically the areas around Verona and Vicenza.
Celebratory Meals
While not an everyday dish, Bigoli con ragu d'asino might be served during special occasions or family gatherings, representing a traditional and comforting meal.
Respect for Ingredients
The use of donkey meat demonstrates a historical appreciation for utilizing all parts of the animal and avoiding waste. This reflects a connection to the land and a more sustainable approach to food.
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Bigoli con ragu d'asino offers a rich, savory, and slightly gamey flavor profile, balanced by the earthy notes of the whole wheat pasta and the aromatic vegetables in the ragu.
The ragu d'asino is characterized by the deep, rich flavor of slow-cooked donkey meat. This is often enhanced with red wine, herbs like bay leaf and rosemary, and soffritto – a base of finely diced celery, carrots, and onions. The bigoli pasta, typically made with whole wheat flour, has a coarser texture than refined pasta, providing a nutty, slightly chewy counterpoint to the tender ragu.
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Slow Cooking is Key
The ragu d'asino benefits from a long, slow cooking time to tenderize the meat and develop deep, complex flavors. Allow several hours for the meat to become incredibly tender.
Quality of Ingredients
Using high-quality donkey meat and fresh, local ingredients will significantly impact the final flavor of the dish. Seek out reputable sources for your ingredients.
Pasta Cooking
Bigoli pasta can be slightly challenging to cook due to its thickness. Ensure you cook it al dente in plenty of salted water, and reserve some pasta water to help emulsify the sauce.
Wine Pairing
Pair with a robust red wine from the Veneto region, such as Valpolicella or Amarone, to complement the rich flavors of the ragu.
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