recipes
Paccheri with rabbit & porcini mushrooms ragout
2022-12-22
Ingredients
- 200g paccheri (Natureline)
- 500g boneless rabbit meat
- 1 finely chopped onion
- 1 finely chopped carrot
- 1 celery stalk finely chopped
- 2 garlic cloves, crushed
- 1 cup white wine
- 1 small packet dried porcini mushrooms
- 100g button mushrooms
- 1 handful dried cranberries
- 200ml chicken stock
- 200ml fresh cream
- ½ teaspoon nutmeg
- Fresh thyme springs
- 2 bay leaves
- 100g grated grana cheese
- 2 spoons chopped pistachios
- Extra virgin olive oil (Borges)
- Fresh seasoning
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Method
Chop the rabbit meat, season with salt and pepper and seal in hot oil in a double bottom sauce pan.
Next stir in the vegetables, bay leaves and the thyme, cook for further 2 minutes. Add in the fresh mushrooms, cranberries and dried porcini, splash with the white wine, allow evaporation. Stir in stock and cream, set to simmer and cook till sauce thickens. Cook the pasta in boiling salted water according to packet instructions. Toss pasta with the sauce, sprinkle with the cheese, serve and sprinkle with the chopped pistachios.
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