Tagliatelle with rabbit sauce

Tagliatelle with rabbit sauce

Tagliatelle al ragu di coniglio

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
20g dried ceps
1 large onion, finely sliced
60g parma ham fat, in little cubes
40g butter
500g boneless rabbit, minced
200ml dry white wine
3 tablespoons concentrated tomato paste
salt
pepper
600g egg tagliatelle
60g parmesan, grated

Method

  1. Soak the dried ceps in hot water for 20 minutes. Drain the ceps, reserving the liquid, then chop and set aside.
  2. Put the onion in a pan with the Parma ham fat and butter. Brown a little, then add the rabbit meat and fry, stirring, for 6–8 minutes. Add the wine and let bubble to evaporate the alcohol, then add the tomato paste diluted with a little water. Add the ceps to the pan with the reserved liquid (leaving the sediment behind). Now cook very slowly and gently for 2 hours. Season with salt and pepper to taste at the end of cooking.
  3. Cook the pasta in plenty of boiling salted water until al dente, then drain well. Dress with the ragù and serve sprinkled with Parmesan. Delightful.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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