Conchiglioni pasta with mallard chest ragu

/Conchiglioni pasta with mallard chest ragu
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Conchiglioni pasta with mallard chest ragu

  • CourseMain Course
  • Preparation20'
  • Difficultyeasy
  • Calories600 - 700
  • ActivityRun F 87’ M 63’
  • Persons4


400gr conchiglioni pasta

200gr chest of mallard

50gr mixed ground

80gr EVO oil

200gr tomato pulp

30gr onion

30gr carrot

30gr celery

2 clove of garlic without stem

salt and pepper to taste


  • Prepare a sautéed with extra virgin olive oil, celery, carrot, onion and garlic.
  • Combine the mixed ground and brown it, add the tomato and cook for about 15 minutes.
  • Pour the conchiglioni in salty boiling water.
  • In a non-stick pan sear the mallard nuggets.
  • Drain the pasta, add it to the ragu pan together with the mallard nuggets. Adjust with salt and pepper. Serve it very hot.



Wine CouplingVerdicchio Matelica DOC