Tagliatelle alla Cacciatore

Ingredients for 4 servings:

• 400 g tagliatelle
• 400 g leftover roast or cooked meat (duck meat leftovers)
• 300 g porcini mushrooms, fresh or frozen
• 200 ml cream (cooking cream – Panna da cucina)
• 1 m.-sized onion(s)
• 100g Gorgonzola
• 1 cup meat broth
• 1 jar white wine, dry
• 1 tbsp flour
• 2 tbsp olive oil
• 1 tsp Worcestershire sauce
• salt and pepper
• 1 bunch of parsley
• Pecorino, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Hunter’s-style tagliatelle

Remove the duck meat from the bone, remove the skin, cut the meat into cubes or strips, and set aside. Sweat the finely diced onion in oil until translucent, add the finely chopped porcini mushrooms to the onions and fry. Dust with flour, pour in the wine and stock, and bring to a boil briefly. Stir in the cooking cream and season the sauce with salt, pepper, and Worcestershire sauce. Add the diced Gorgonzola and the duck meat, and simmer briefly until the cheese has melted. Meanwhile, the tagliatelle, cooked al dente, are arranged in portions on plates, drizzle with the sauce, and sprinkle with chopped parsley to serve. Serve with the grated Pecorino cheese.