Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Rice | 1 cup cooked (158g) white | 206 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 120 g [4 oz] "tajadele" (tagliatelle)
- 100 g [3 1/2 oz] rice
- 40 g [1 1/2 oz] butter
- 40 g [1 1/2 oz] grated grana (Parmesan cheese)
- 1 l [1 3/4 pt] duck stock
- 1 onion
- 1 stalk celery
- 1 pinch freshly ground pepper
Directions
This is a traditional dish, although no longer frequently prepared.
Soften the onion and the celery, finely chopped, in 20 g [3/4 oz] butter for 4-5 minutes.
Add the rice and allow the flavours to blend, stirring continuously, for 1 minute.
Add a small amount of the stock, hot, to the rice and cook, adding more hot stock as the liquid evaporates.
When the rice is almost done, add the remaining stock, boiling hot, the "tajadele", combine well, and, after a few minutes, remove from the heat.
Add the remaining butter, the cheese and pepper the soup.