recipes
Macaroni with creamy rabbit, hazelnut and sultana ragout
Ingredients
- 200g macaroni pasta (De Cecco)
- 200g chopped or minced rabbit meat
- 2 rabbit livers
- 1 finely chopped small onion
- 1 finely chopped small carrot
- 1 finely chopped celery stick
- Fresh herbs, rosemary, thyme, bay leaves, sage and parsley
- 2 tots dry sherry or Marsala wine
- 1 chicken stock cube (Star)
- Fresh seasoning
- 200ml double cream (Elmlea)
- Grated zest of a lemon and orange
- 100g crushed toasted hazelnuts plus extra for garnish (Lamb Brand)
- 100g golden raisins (Lamb Brand)
- 1 tbsp butter
- 50g grated Pecorino cheese
- Fresh seasoning
Method
Melt the butter in a double bottom frying pan and cook gently the vegetables until soft. Add the rabbit and the herbs, season well and cook, stirring occasionally to prevent the meat from sticking to the bottom of the pan. Splash with the sherry or Marsala wine and allow to evaporate. Stir in the stock cube, pour in the cream, hazelnuts, zests, raisins and herbs. Simmer gently until the sauce is slightly thickened. Shallow fry the liver, season well and put aside. Meanwhile cook the pasta in boiling salted water, drain and toss in the sauce together with the cheese. Serve the pasta while still warm, sprinkled with the remaining hazelnuts and the fried liver.
Suggested wine : Ruffino Chianti
Chianti Ruffino is characterized by delicate yet steady floral notes of violet which is characteristic of Sangiovese wines. The 2012 vintage offers deep, fruity hints of plum together with intense notes of sweet cherry leading to a lightly spicy finish.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.