Tagliatelle with Rabbit and Chanterelles
Pasta and Pizza | European cuisine
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
3
Description
I recommend serving this dish with a dry white Sicilian wine.
Ingredients
- Green Tagliatelle Pasta - 5.3 oz
- Rabbit Fillet - 10.6 oz
- Pickled Chanterelles - 3.5 oz
- Passata Tomato Sauce - 1 tablespoon
- Ocean salt - to taste
- Ground Black Pepper - to taste
- Basil - 1 bunch
- Olive Oil - 2 tablespoons
- Garlic - 1 clove
- Grated Pecorino Pepato Cheese - 1.8 oz
Step by Step guide
Step 1
Finely chop the garlic and sauté it in olive oil for no more than 2 minutes, then remove the garlic. In the same oil, sauté the finely sliced rabbit fillet until golden brown.
Step 2
Carelessly chop the chanterelles and sauté until cooked, about 10–15 minutes.
Step 3
Transfer the cooked mushrooms to the pan with the sautéed rabbit fillet, add the tomato paste, finely chopped basil, season with salt and pepper, and simmer covered for about 15 minutes (you can add a little water).
Step 4
Cook the tagliatelle until al dente.
Step 5
Serve the cooked rabbit fillet with chanterelles on top of the tagliatelle, sprinkle with grated Parmesan, and garnish with a basil leaf.
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