Rigatoni gratin with duck confit, grilled pancetta and tomato sauce - Le Coup de Grâce
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    • Rigatoni gratin with duck confit, grilled pancetta and tomato sauce

    Preparation :25 min Cooking :1h05 min
    Difficulty :easy
    Servings :4

    This rigatoni gratin with duck confit, grilled pancetta and tomato sauce will make the comforting meal you’ll need after the holidays! We love easy-to-prepare dishes that kids will want to eat! On the down side, duck confit is expensive so wait until it is in special!

    Ingredients

    • 1/4 cup olive oil
    • 1 red onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 113 g shiitake mushrooms, finely chopped
    • 7 fresh tomatoes, cut into small cubes
    • 155 ml (5.5 oz) tomato paste
    • The leaves of 3 fresh thyme sprigs
    • 1 bay leaf
    • 1 tablespoon white wine
    • 2 teaspoons sugar
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 1/2 teaspoon dried thyme
    • 1 cup grated parmesan cheese
    • Salt and pepper from the mill

    Preparation

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    Our wine stewards suggest

    +- 15$Bodegas Paniza Viñas Viejas de Paniza 2012

    Wine from the Grenache variety, from the Carinena region in Spain, with complex aromas of plum, blackberry and graphite. The tannin is fine, silky grain, even a little stocky. The wine has chewy, a vivacity that ensures freshness and a beautiful finish, long and persistent. A wine in harmony with the flavours of duck confit and pancetta!

    Brown Ale, La Chouape, 5%

    Offering powerful hazelnut and nutty notes, this Brown Ale will be a delight with the duck confit and grilled pancetta in the recipe. Roast cereals and the slight residual sugar of the beer will marry to the tomato sauce and gratin cheese! The grilled is in the spotlight in this comforting agreement!

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    Rigatoni gratin with duck confit, grilled pancetta and tomato sauce

    • Preparation : 25 min
    • Cooking : 1h05 min
    • Servings : 4

    Ingredients

    • 1/4 cup olive oil
    • 1 red onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 113 g shiitake mushrooms, finely chopped
    • 7 fresh tomatoes, cut into small cubes
    • 155 ml (5.5 oz) tomato paste
    • The leaves of 3 fresh thyme sprigs
    • 1 bay leaf
    • 1 tablespoon white wine
    • 2 teaspoons sugar
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 1/2 teaspoon dried thyme
    • 1 cup grated parmesan cheese
    • Salt and pepper from the mill

    Preparation

    Innkeeper, drinks!

    +- 15$Bodegas Paniza Viñas Viejas de Paniza 2012

    Wine from the Grenache variety, from the Carinena region in Spain, with complex aromas of plum, blackberry and graphite. The tannin is fine, silky grain, even a little stocky. The wine has chewy, a vivacity that ensures freshness and a beautiful finish, long and persistent. A wine in harmony with the flavours of duck confit and pancetta!

    Brown Ale, La Chouape, 5%

    Offering powerful hazelnut and nutty notes, this Brown Ale will be a delight with the duck confit and grilled pancetta in the recipe. Roast cereals and the slight residual sugar of the beer will marry to the tomato sauce and gratin cheese! The grilled is in the spotlight in this comforting agreement!

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