• 500g di lumaconi d’Aragona
  • 1 carrot
  • 1 celery stick
  • Half onion
  • 1 tablespoon of tomato paste
  • 1 bay leaf
  • 4 duck breasts
  • 10 cardoncelli mushrooms
  • Extra virgin olive oil
  • 1 clove of garlic
  • 1 sprig of marjoram


In a pan fry the minced oil, celery, carrot and onion, add the tomato paste, the diced duck breasts and the bay leaf.

Cook, bathing often with the broth.
Brown the cardoncelli mushrooms cut into julienne strips with oil and garlic and season with salt.

Drain the lumaconi in the duck ragout, add the mushrooms and stir.
Place the lumaconi in the center of a plate and garnish with a leaf of marjoram.