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ADRIANA GOBETTI RIGATI WITH RABBIT RAGU AND OYSTER MUSHROOMS
Ingredients
1 whole rabbit
salt and freshly ground pepper
fresh thyme
1 onion
5 garlic cloves
olive oil
100 g oyster mushrooms
1 tablespoon capers
2 tablespoons tomato puree
150 ml of dry red wine
500 ml of veggie or chicken stock
2 tablespoons butter
1 handful of fresh parsley
800 g Adriana Gobetti Rigati
Parmesan cheese shavings
Description
Do you like rabbit? Are you tired of traditional presentations? Then this is the recipe for you. Clean and debone the rabbit and cut into small pieces. Season with salt, pepper and thyme leaves. Heat the olive oil in a saucepan and sauté thinly sliced onions and garlic until soft. Add rabbit; fry until golden. Add thinly sliced oyster mushroom and fry briefly. Pour in red wine and tomato puree. When the alcohol evaporates, add stock. Cover and stew gently for about 20 minutes. If necessary, add more stock to keep a sufficient level of liquid in the saucepan. Finally, add butter and chopped parsley to the ragu. Cook the pasta in salted water according to the instructions on the package, strain, and combine with the ragu. This fragrant and unusual combination has a surprisingly great taste.
