Meeting the chef Martin a native from one of favourite region in Italy, Tuscany was fabulous! Martin is so talented chef and amazing heart!
Welcome to Tavola - Leamington’s own slice of Italy, where every dish brings the zest of Italian life, from authentic Romana pizzas to diverse pasta dishes. Tuscan executive chef, Martin Serafino infuses passion into every dish using top-tier Italian ingredients and the finest local produce. The secret to his menu, he says, is a combination of ‘tradition and innovation.’
They also offer a delicious Bottomless Brunch between 11am-4pm every day.
DUCK RAGU WITH FETTUCCINE
BY CHEF MARTIN FROM TAVÓLA
INGREDIENTS - Fresh Tagliatelle Pasta
4 eggs  400g of flour (ideally 00 flour or all-purpose flour)
(Optional: You can purchase ready-made Grano Duro pasta) or 300g of tagliatelle from the
store; follow the cooking instructions on the package
INGREDIENTS - DUCK RAGU
2 duck breasts (400g)  
1 white onion  
1 carrot  
2 celery sticks  
20g butter  
1 spoonful of tomato concentrate  
1/3 glass of red wine  
5g fried rosemary  
5g fried sage  
Salt  
Black pepper
METHOD - FRESH PAST
1. Make a mound with the flour on a clean work surface and create a well in the centre. 2. Crack the eggs into the well, and using a fork, start beating the eggs, slowly incorporating
the flour from the edges of the well.
3. Once the dough starts coming together, begin kneading it with your hands. Knead for about
10 minutes until the dough becomes smooth and elastic.
4. Shape the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
5. After the dough has rested, roll it thinly using a rolling pin or pasta machine, and cut it into
tagliatelle (long, flat noodles) or your preferred pasta shape.
6. Cook in boiling water for 4 minutes ( tip - cook just after the duck is ready)
METHOD DUCK RAGU
1. Start by chopping the carrot, celery, and onion to make the base for the soffritto. 2. The pieces should be small and uniform, about 2-3 millimetres on each side. 3. Heat a pan with a tablespoon of butter and a sprinkle of pepper; when the pepper starts to
sizzle, it’s time to add the duck skin.
4. The duck skin flavours the sauce but will not be served, so it should be removed once the
cooking is complete.
5. I leave it whole to make it easier to remove; after turning it over during cooking, it will be
easier to remove.
6. Once it starts to brown and “melt,” add the vegetables and make a classic soffritto. 7. As soon as the onion becomes golden, add the diced duck meat and let it brown over low
heat so it gains colour without burning.
8. If you notice the soffritto starting to dry out too much, add a little salt to the meat (this will
make it release some juices) or simply some of the pasta water that is boiling on the stove.
9. Before adding the tomato paste, remove the duck skin from the pan and add some fried
rosemary.
10. After that, add a tablespoon of tomato paste and, after mixing everything and the pan has
reached its maximum heat, add a quarter glass of red wine.
11. Cook for another 15 minutes to evaporate the alcoholic part. 12. Now, the duck ragù is ready; keep it slightly soupy so you can toss the pasta to absorb the
taste.
13. Once the fresh pasta is made and cooked, add it to the duck ragù to coat it thoroughly. 14. For garnish, fry a few leaves of sage until crispy and place them on top of the dish for an aromatic finishing touch. You can also add freshly shaved black truffle, though this is optional based on your preference.
Find Tavóla - 📍44 Clarendon St, Leamington Spa CV32 4PE
tavolauk.co.uk​
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