Ingredients for 4:
300 g. spelt spaghetti
300 g. duck meat
200 g. cauliflower
70 g. black olives
60 g. onion
100 g. thickened broth
30 g. extra virgin olive oil
20 g. grated Parmesan
1 garlic clove
1 sprig of rosemary
1 laurel leaf

Preparation
Gently fry the finely chopped onion and the whole garlic clove, removing it before it browns.
Add the diced duck and toss it over a high flame for 10 minutes. Lower the flame, add salt and
pepper, red wine and the thickened broth, leave to evaporate for approx. 15 minutes. In the
meantime steam the cauliflower and stone the olives.
Cook the spaghetti in abundant salted boiling water and drain slightly underdone. Put the spaghetti
and sauce in the pan with the cauliflower, olives and Parmesan and toss mixing them well together
and then serve.