Rigatoni rabbit & lemon 🤩
A very tasty first course, with a tasty white meat sauce scented with grated lemon zest. A simple white ragout without tomato, prepared with minced chicken and rabbit instead of the classic minced beef and pork. The process is really very easy, you will only need a little time for cooking... The lemon added at the end will give a delicious note of fragrance and freshness! Try this recipe for yourself!
Ingredients
350 g pasta400 g minced meat (chicken, rabbit and duck)60 g rolled baconHalf an onionHalf rib celery1 carrot1 bay leaf1 sage leaf1 spring rosemary1 cup white winemeat brothlemon zestextra virgin olive oilPeppersalt
Preparation
Peel the carrot and celery, and peel the onion. Chop the vegetables together with the bacon and put them in a pan with a drizzle of extra virgin olive oil. Sauté them over low heat, then add the minced meat and sauté for a minute or two. Deglaze with the white wine, let it evaporate, then add the bay leaf, sage and rosemary. Season with salt, lower the heat and sprinkle with a ladle of hot broth. Cook the white meat sauce over low heat for 45-50 minutes, stirring occasionally. If you see that the bottom is drying out too much, add a little more broth. When the sauce is ready, boil the pasta in boiling salted water. Drain it slightly al dente and pour it into the pan with the meat. Stir for a couple of minutes to flavor it, then turn off the heat and sprinkle with the grated zest of half a lemon and ground pepper. The pasta with white meat sauce is ready, serve it while it is hot, adding a little more lemon zest directly to the plates.
A very tasty first course, with a tasty white meat sauce scented with grated lemon zest. A simple white ragout without tomato, prepared with minced chicken and rabbit instead of the classic minced beef and pork. The process is really very easy, you will only need a little time for cooking... The lemon added at the end will give a delicious note of fragrance and freshness! Try this recipe for yourself!
Ingredients
350 g pasta
400 g minced meat (chicken, rabbit and duck)
60 g rolled bacon
Half an onion
Half rib celery
1 carrot
1 bay leaf
1 sage leaf
1 spring rosemary
1 cup white wine
meat broth
lemon zest
extra virgin olive oil
Pepper
salt
Preparation
Peel the carrot and celery, and peel the onion. Chop the vegetables together with the bacon and put them in a pan with a drizzle of extra virgin olive oil. Sauté them over low heat, then add the minced meat and sauté for a minute or two. Deglaze with the white wine, let it evaporate, then add the bay leaf, sage and rosemary. Season with salt, lower the heat and sprinkle with a ladle of hot broth. Cook the white meat sauce over low heat for 45-50 minutes, stirring occasionally. If you see that the bottom is drying out too much, add a little more broth. When the sauce is ready, boil the pasta in boiling salted water. Drain it slightly al dente and pour it into the pan with the meat. Stir for a couple of minutes to flavor it, then turn off the heat and sprinkle with the grated zest of half a lemon and ground pepper. The pasta with white meat sauce is ready, serve it while it is hot, adding a little more lemon zest directly to the plates.
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