Tagliatelle with white duck ragu and porcini mushrooms

Ingredients for 4 persons:

• 320 g fresh egg noodles
• 300 g duck breast
• 200 g porcini mushrooms (also frozen)
• 1 shallot
• 1 sprig of thyme
• 1 bay leaf
• 1/2 glass of dry white wine
• 30 g butter
• 2 tablespoons extra virgin oil
• 40 g grated Parmesan cheese
• salt and pepper

Procedure

Prepare the meat sauce:

Finely chop shallots and sauté with oil and half butter.
Cut the duck breast into small pieces with a knife and add it to the pan.
Brown the meat well for 3-4 minutes.
Deglaze with white wine and let it evaporate.

Add the porcini mushrooms:

Combine chopped mushrooms, thyme and bay leaves.
Cook over medium heat 15-20 minutes (adding a little water if needed).

Cook the pasta:

Boil the noodles in salted water.

Saute the pasta in the meat sauce with the remaining butter and a ladle of cooking water.
Add parmesan cheese and black pepper.

In the glass, chosen by Stefania Vinciguerra:

Trentino Superiore Pinot Noir Brusafer 2022 Cavit

Bright garnet ruby. Very varietal and typical on the nose, with hints of currant, wild strawberry, rose, blood orange and cardamom. Taut, saline, agile, elegant, composed, full-bodied palate, with a component of acidity that makes it irresistibly drinkable. A surprising wine and at a very affordable price.

Production area: the hilly belt of Trento in the locality of Povo and between the towns of Besagno and Cazzano on the slopes of Mount Baldo. On average, the altitude of the vineyards is 400 meters above sea level. The growing environment is characterized by sloping slopes, with exposures varying from southwest to southeast depending on the area. Soils are glacial and calcareous in the Povo area; deep, well-structured and volcanic (Basalts) in the Cazzano and Besagno areas in Vallagarina. The climate is “transitional” between prealpine (maximum rainfall in autumn and late spring) and subalpine continental (maximum rainfall in summer) with large temperature ranges between night and day.

Production

Grape varieties: 100% Pinot Noir, grown in Guyot-trained vineyards with a planting density of 5,000 vines per hectare.

Harvest: perfectly healthy and ripe grapes are harvested and selected by hand in mid-September.

Production processes: the grapes were destemmed, keeping as much of the berry whole as possible, and the resulting must was vinified in small stainless steel tanks at a controlled temperature, never exceeding 25° C. The duration of fermentation of the must in contact with the skins was about 15 days. After alcoholic fermentation, the wine was aged exclusively in 225-l French oak barrels for about a year. Before being released for sale, the wine aged in bottles for about 12 months.

Alcohol content:
13.5% vol.

Serving temperature: 16-18°C (open the wine 20 minutes beforehand to bring out the aromatic notes).

Recommended pairings: Appetizers with cured meats, pasta with game ragout, and white meat main courses, such as roast poultry and with other typical Trentino dishes.