Homemade Parpadelle with Duck Ragout

This thin wide pasta chewy savory taste. Enveloped in a savory duck meat dough slightly acidic. It feels more comfortable after mixing with crispy savory Parmesan cheese.

ingredients:
60 g pasta parpadelle
10 g of butter
80 g chopped onion
5 g of minced garlic
80 g carrots cincan
80 g of chopped celery sticks
4 pieces of duck thigh
30 g of tomato paste
75 ml broth
40 ml red wine, if desired
1/2 teaspoon pepper
1 tsp salt
10 g Parmesan cheese

How to Make:
Parpadelle Boil in boiling water spiked with a pinch of salt until soft. Remove and drain.
Saute onion, garlic and vegetables until wilted.
Enter the duck thighs and other materials. Boil until tender. Lift.
Take the duck meat, cut into small.
Insert back into the vegetable stir.
Add parpadelle, stir well.
Lift, give cheese. Bubuhi pepper and salt.
Serve immediately.

Serving for 2 servings.