MEZZI RIGATONI WITH GOOSE GENOVESE, ONION AND MUSTARD

INGREDIENTS

GOOSE AND ONION GENOVESE

• 1 kg Breme red onions
• 400 g Boneless Mortara goose legs
• 1 Bay leaf
• 1 Sprig of fresh thyme
• 80 ml Dry white wine, Oltrepò Pavese
• 30 ml EVO oil
• 20 g Clarified butter light meat (or vegetable) broth, as required
• 1 Tablespoon tomato paste
• Salt to taste
• Black pepper, to taste

PASTA

• 240 g Barilla Al Bronzo Mezzi Rigatoni
• 60 g Voghera pear mostarda
• 80 g Lombardy Quartirolo cheese
• EVO oil, to taste
• Black pepper, to taste

PREPARATION

GOOSE AND ONION GENOVESE

1. Peel and slice the Breme onions very thinly. Heat the oil and butter in a pan, then brown the goose thighs and onions over medium-high heat until golden brown. Add the wine and allow to evaporate. Add the bay leaf, thyme and tomato paste, then season with salt and pepper. Cover and cook over very low heat for about 2 hours, stirring occasionally and adding hot stock if necessary. The onions should break down into an amber cream and the meat should be very tender.

PASTA

1. Cook the rigatoni in plenty of salted water until al dente. Drain, reserving a cup of the cooking water. Add the pasta to the Genovese sauce. Add a little cooking water and stir until well mixed. Sprinkle with the previously drained and chopped fruit mostarda and cubes of quartirolo cheese. Garnish with a drizzle of raw oil and some freshly ground pepper.