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Garganelli Recipes
Garganelli with Duck Ragu
Garganelli with Chicken, Broccoli, and Gorgonzola
Garganelli look very similar to penne rigate but because they are hand-rolled from a square of dough
they have a seam.  The shape of the garganelli along with the ridges on the surface allow the pasta to
be paired with heavy sauces. Our recipes include Garganelli with Chicken, Broccoli, and Gorgonzola
and Garganelli with Duck Ragu.  You can purchase dried garganelli in many Italian markets or you
can substitute a similar shaped pasta, such as penne or rigatoni. 
Garganelli with Chicken, Broccoli, and Gorgonzola
(Serves 4)


2 cups broccoli florets
2 boneless, skinless chicken breasts, cut into thin strips
Salt and pepper
4 tablespoons unsalted butter
1/4 cup finely chopped onion
2 garlic cloves, minced
1-1/2 cups chicken broth
1 cup heavy cream
Pinch of freshly grated nutmeg
12-14 ounces garganelli
1 cup diced Gorgonzola cheese
Grated Parmesan cheese, to serve


Place the broccoli in a microwave-safe bowl with about 1/4-cup of water.
Cover and microwave on high for 1-1/2 minutes.
Transfer the broccoli to a colander and rinse with cold water; set aside.

Season the chicken with salt and pepper.
Melt the butter in a large skillet over medium-high heat.  Add the chicken to the
skillet; sauté until all the pink color is gone, about 4-5 minutes.  Remove the
chicken from the skillet and set aside.

Add the onion and garlic to the skillet, sauté for 1 minute.  Add the chicken
broth, cream and nutmeg to the skillet.  Bring the mixture to a simmer; cook
for 3-4 minutes until the sauce begins to reduce slightly.  Add the chicken and
broccoli to the sauce and cook for 3-4 minutes.

In the meantime, cook the garganelli in boiling salted water for 3-4 minutes, or
until al dente.  Drain the pasta and add it to the skillet; season with salt and
pepper.  Add the Gorgonzola and toss the pasta gently to melt the cheese.
Transfer the pasta to a serving bowl.  Serve with grated Parmesan cheese.

2 duck breasts, skinned
Salt and pepper
1/4 cup olive oil
1 medium onion, chopped
1 medium carrot, finely chopped
1 celery rib, chopped
2 garlic cloves, minced
2 large fresh sage leaves, chopped
2 cups red wine
2 cups tomato puree
1 cup chicken broth
12-14 ounces garganelli
Grated Parmesan cheese, to serve


Season the duck breast with salt and pepper.
Heat the olive oil over high heat in a large saucepan or stockpot.  Add the duck
breasts and cook until brown on all sides, 6-7 minutes.  Remove the duck
breasts and set aside.  Lower the heat to medium-low.

Add the onion, carrots, celery, garlic, and sage to the saucepan.  Cook until
the onion just begins to brown, about 7-8 minutes.  Add the wine, tomato
puree, and chicken broth; bring to a boil.  Add the duck breasts, cover, and
simmer for 1 hour.

Remove the duck breasts and set aside until they are cool enough to handle.
Use 2 forks or your hands to shred the meat into bite-size pieces.  Return the
meat to the saucepan.  Simmer the mixture uncovered for 30 minutes or until
the ragu is very thick.  Check for seasoning.

Cook the garganelli in boiling salted water for 3-4 minutes, or until al dente.
Drain, reserving some of the pasta water.  Add the cooked garganelli to the
sauce and toss gently.  Add some of the reserved pasta water if the mixture is
too thick.  Transfer the pasta to a serving bowl.  Serve with grated Parmesan
Garganelli with Chicken, Broccoli, and Gorgonzola
Garganelli with Duck Ragu
(Serves 4)
Learn how to make homemade garganelli
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Copyright  2001 - 2016   Sandra Laux
The Emilia-Romagna region in northern
Italy is home to several of the world's most
renowned gastronomic cities. The capital,
Bologna, has given its name to the famed
Bolognese sauce.  From Parma comes
proscuitto, the best-known pork product of
Italy.  Parmigiano-Reggiano cheese has
been made in Parma and Reggio-Emilia
for over 700 years, and Modena has been
producing unrivalled balsamic vinegar for
centuries.   This culinary heartland is also
well-known for its delicate home-made
pastas, such as garganelli.

Pasta from Emilia-Romagna  >>
Borlotti Beans - Dry
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