Bigoli con ragù d'asino
Thick spaghetti with donkey sauce
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Bigoli, a thick, long pasta, has Venetian origins dating back centuries. Meat sauces, including those made with game or less common meats like donkey, were a way for people in the Veneto region to utilize available resources and create hearty, flavorful meals. Donkey meat, while not as widely consumed as beef or pork, has a history of being used in stews and sauces, particularly in rural areas.
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Bigoli con ragù d'asino represents a culinary tradition rooted in resourceful cooking and regional identity.
Regional Specialty
The dish is primarily associated with the Veneto region of Italy, particularly the area around Verona. It's often found on the menus of traditional trattorias and osterias in this region.
Festival Food
In some areas, Bigoli con ragù d'asino is a featured dish at local festivals and celebrations, showcasing regional culinary heritage.
Rustic Cooking
The dish reflects a rustic, farm-to-table approach to cooking, utilizing locally sourced ingredients and time-honored techniques.
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Rich, savory, and slightly gamey, with a hint of sweetness.
The ragù d'asino features the deep, savory flavor of slow-cooked donkey meat, which is richer and slightly gamier than beef. The long cooking process tenderizes the meat and allows it to develop complex flavors that meld with the tomatoes, vegetables (typically onions, carrots, and celery), and herbs (bay leaf, rosemary, and thyme are common). The bigoli pasta, with its rough texture, perfectly absorbs the flavorful sauce, creating a satisfying and comforting dish. A touch of red wine often enhances the ragu's depth. The overall experience is a robust and rustic taste of Northern Italy.
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Slow Cooking is Key
The donkey meat needs to be slow-cooked for several hours to become tender and develop its rich flavor. Rushing this process will result in tough meat and a less flavorful sauce.
Use High-Quality Ingredients
The quality of the donkey meat, tomatoes, and other ingredients will significantly impact the final flavor of the dish. Choose the best quality ingredients you can find.
Don't Overcook the Bigoli
Bigoli should be cooked 'al dente', with a slight resistance to the bite. Overcooked bigoli will become mushy and lose their texture.
Wine Pairing
A robust red wine from the Veneto region, such as Amarone or Valpolicella, pairs perfectly with Bigoli con ragù d'asino.
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