I consider citrus to be one of my personal culinary obsessions, an addiction that leads to much marmalade.
This pasta is incredible, the dough was the driest I have ever made and I’m convinced that contributed to its fantastic consistency. Without a doubt this best I have ever eaten! Give this recipe for taglialtelle with duck ragu a try, you won’t be disappointed!
Since we had fresh ducks on hand we did a combination of duck and chicken liver but here the recipe calls for just chicken liver. Assembling this was a true art form. Benedetta made quenelles of the pate drizzled with warm marmalade and served alongside toasted bread.