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Cream Wild Rabbit "Italiana Natura" Zoom

Cream Wild Rabbit

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Jar: 200gr

Serving suggestions: Excellent with appetizers and canapés, good sauce for pasta dishes, a wine to
match with red wine.

Ingredients: Hare 45%, onion, carrot, celery, olive oil, garlic, parsley, sea salt, rosemary and black pepper


Availability: In stock

Product Description


    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.


    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



    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!

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