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Macaroni With Rabbit Sauce Recipe


Macaroni With Rabbit Sauce Recipe
A classic South Italian recipe that gives pasta an extraordinary taste

Alagrecque

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Ingredients
  • For the macaroni
  • 400 gr. flour
  • 3 eggs
  • For the sauce
  • 4 rabbit legs
  • 100 gr. bacon diced
  • 1 tomato deseeded, peeled and finely chopped
  • 1 shallot finely chopped
  • 1 medium carrot finely chopped
  • 1 celery stick finely chopped
  • 250 ml dry white wine
  • 100 ml beef stock
  • 2 bay leaves
  • 2 sprigs of fresh thyme
  • 2 sprigs of fresh rosemary
  • 2 cloves garlic crushed
  • 2 tbs olive oil
  • 1 tbs butter
  • 1 tsp tomato puree
  • 150 gr. Parmesan
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbs fresh parsley for garnish

Directions
  1. On a work surface put the flour and make a well in the middle.
  2. Add the eggs one at a time and with a fork we beat the eggs taking flour from the sides and mix.
  3. When the dough is ready, cover it with a plastic wrap and put it in the refrigerator for 1 hour.
  4. Roll it out and cut it in rectangles with sides of 5 cm.
  5. With the help of a pencil or a straw shape into macaroni and leave them on a floured surface until you will use them.
  6. In a pan, put the olive oil and butter and in medium heat, saute the bacon and the vegetables.
  7. Add the rabbit pieces, the fresh tomato and the puree, garlic, bay leaves, thyme and rosemary, wine and stock.
  8. Let it braise for 90 minutes until the liquid is reduced and thickened.
  9. Cook the macaroni al dente, drain and toss with the sauce.
  10. Add cheese pieces and serve sprinkling with fresh parsley.

Not quite what you're looking for? See more Pasta And Rice / Pasta
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