Bigoli with goose and porcini mushrooms
- 1 lb bigoli-hard wheat pasta
- 1 goose breast , de-boned
- 1 ¾ oz butter
- 1 ½ lb Porcini Mushrooms , fresh
- 1 onion
- 1 clove of garlic
- parsley
- oil
- salt
Clean and wash the mushrooms, then cut into rather large slices, put in a small pan with water over the heat, and, once it has reached the boiling point, remove from the heat and drain.
In another pan brown the garlic and onion, very finely chopped, in a little oil, then add the Porcini mushrooms and cook on a gentle heat, adding a little water if needed.
Carefully skin the goose breast and cut into thin stripes lengthwise, then cut across the strips to obtain small dices; brown the dices in foaming butter, until the liquid is evaporated and the dices are golden brown. Cook the bigoli in plenty of boiling salted water; once cooked, drain them and pour them over the goose and porcini sauce.
Finish off in the pan over the heat for a few seconds, add Parmesan cheese and serve hot.
