Rabbit flavor is unforgivable: it recalls me home and chilhood. My grandma used to coook it as a second course, but beacuse of my carbs love, I transformed it into delicious pasta sauce.
SERVES 4 PEOPLE
READY IN 35’
2-3 rabbit thighs
2 tablespoons celery, carrot, onion, chopped
3 tablespoons extra virgin olive oil
¼ glass white wine
¼ glass hot water
thyme leaves to taste
Salt to taste
Water and coarse salt to taste
12 oz “paccheri” pasta
STEP 1: CUT THE INGREDIENTS
Slice the rabbit thighs to get small meat cubes. Peel the carrot and the onion and finely chop them with celery.
STEP 2: BROWN
Place two tablespoons of vegetables and oil in a pan and let cook for a couple of minutes. Add the rabbit cubes and cook for 5-8 minutes (until get light brown) .
STEP 3: COOK THE SAUCE
Simmer with white wine until reduced, then add water, thyme leale and salt and cook for 15-20 more minutes.
STEP 4: COOK PASTA
Cook pasta in boiling salted water following the information on the packaging, then drain pasta and add it to the sauce pan.
A PIECE OF ADVICE: Don’t waste rabbit leftovers! Use them to make a tasty broth!
#getBready & enjoy your meal