Ingredients
For the pasta:
– Eggs
– Type ‘0’ wheat flour
– EVO Oil
– Salt
For the sauce:
– Rabbit
– Minced Meat
– Chanterelle mushrooms
– Shallot
– Carrots
– White wine
– EVO oil
– Garlic
– Rosemary
– Salt
Preparation
Clean and cut the rabbit and keep its thighs and loins.
In an earthenware pot fry the minced shallot and carrot in olive oil until golden. Add the rabbit and the minced meat, salt and cook for 20 minutes. Halfway through cooking, mince the rabbit and add the white wine.
In another pot fry garlic and rosemary and add the chanterelle mushrooms. Cook for 10 minutes. Thinly mince the mushrooms and add them to the meat until done.
To make the pecorino cheese sauce melt it in a pot with milk, flour and olive oil.
Cook the handmade pasta in salted hot water, dress it with the rabbit sauce and, in a plate, gently place it on the pecorino cheese sauce.
For the pasta:
– Eggs
– Type ‘0’ wheat flour
– EVO Oil
– Salt
For the sauce:
– Rabbit
– Minced Meat
– Chanterelle mushrooms
– Shallot
– Carrots
– White wine
– EVO oil
– Garlic
– Rosemary
– Salt
Preparation
Clean and cut the rabbit and keep its thighs and loins.
In an earthenware pot fry the minced shallot and carrot in olive oil until golden. Add the rabbit and the minced meat, salt and cook for 20 minutes. Halfway through cooking, mince the rabbit and add the white wine.
In another pot fry garlic and rosemary and add the chanterelle mushrooms. Cook for 10 minutes. Thinly mince the mushrooms and add them to the meat until done.
To make the pecorino cheese sauce melt it in a pot with milk, flour and olive oil.
Cook the handmade pasta in salted hot water, dress it with the rabbit sauce and, in a plate, gently place it on the pecorino cheese sauce.
