INGREDIENTS
FOR 2 PEOPLE
250 g Tagliatelle No. 107 Rummo
1 kg rabbit
1 onion, carrot, celery
1 head of garlic
Bay, basil, rosemary, to taste
15 g juniper berries
1/2 glass of white wine
DIRECTIONS
Fry the rabbit slices in a sauté pan with extra virgin olive oil, turning them to cook on both sides. After adding white wine and cooking off the alcohol, add salt, pepper, garlic head, juniper berries, bouquet garni, 600 ml water and cook for 40 minutes on a low heat with the lid on. Once cooked, remove the rabbit from the heat and place the slices on a chopping board. Also remove bouquet garni, garlic and juniper berries from the sauté pan. Take care of the “soffritto” by finely chopping onion, carrot and celery. Fry them for a few minutes in the same pan in which you cooked the rabbit, adding extra virgin olive oil, salt and pepper. Stir well. After cleaning and cutting the rabbit into pieces, pour it into the sauté pan with the “soffritto” and stir. Add 200 ml unsalted water and cook for 20 minutes with the lid on. Cook the Tagliatelle in a pot of salted boiling water. Drain them “al dente” and finish cooking them directly in the sauté pan with the rabbit, adding a ladle of cooking water. Stir to mix well. Remove from the heat and serve, adding a pinch of pepper and grated Parmigiano Reggiano. Ready to enjoy!