Product Description
Details
Nonna's recipe: This product is obtained following the traditional Umbrian recipe for wild rabbit meat processing. It requires ccare while selecting meats and the freshest ingredients to guarantee the best quality.
Ingredients:
500gr Egg Spaghetti Chitarra
200gr Wild Rabbit cream
1 shallot
1 carrot
1 celery
1 clove of garlic
1 rosemary stick (if possible)
1 chili peppe
1 nut of butter
Extra-Virgin Olive oil
Preparation:
1 - First put on fire min.4 liters of cold water. Apart of it wash, peel and chop well: shallot, carrot and celery.
2 - Take a skip pan and add 4 table spoon of olive oil, 1 smashed garlic's clove, 1 chili pepper, rosemary; add the veggies and cook your “soffritto” at medium fire about 7/ 8 minutes. Take off from fire, wait for 30 seconds and add Wild Rabbit cream, mix and keep aside.
3 - Wait that the water is at his highest temperature, add 1 and a half table spoon of salt, further you put the pasta in. Turn often and check the state of cooking every 2/3 minutes: you won't miss the “al dente”point.
4 - Before you drain keep a bit of the pasta water aside.
5 - Drain and put the Spaghetti in the pan with the Wild Rabbit cream, add a bit of pasta water and start to amalgamate, join the butter and blend all together ( add a bit of water and olive oil if needed) serve qiukly!