gennaio 6, 2010
My aim today was to make a first course: choose a traditional recipe and make something new out of it. I decided to choose as starting point the most classic meat sauce, changing somthing on the way! First of all, the kind of meat: not veal nor pork, rabbit instead – white, light, Tuscan. Then, the cooking method: I decided to to use tomato as in the usual meat sauce. Finally, I cut rabbit with a sharp knife by hands, to have a rough and rustic sauce. My idea was to create a sauce similar for taste and look to a traditional meat dish we really appreciate in my family, pot roasted rabbit.
To give a special taste to this recipe, you need special ingredients to enrich the dish with deep taste and freshness… have a look in the following picture!
The dish would have been totally different without this excellent Garofalo pasta, an organic lemon and a good quality lard.
::::: PASTA WITH RABBIT MEAT SAUCE, LARD AND LEMON PEEL :::::
- rabbit, 1/2
- rabbit liver, about 100 gr
- carrot, 1 medium
- celery, 1 stalk
- scallion, 1
- sage, about 10 leaves
- rosmary, 1 sprig
- extra virgin olive oil
- white wine, about 100 ml
- salt and pepper
- organic lemon
Bone the rabbit. I’m not able to bone anything, but armed with patience, meat scissors and a sharp knife I removed al the meat from the bone. Pay attention not to leave untrustworthy little bones hides into the meat. I obtained about 400 gr of rabbit meat and diced it thinly. Keep the liver entire: if your rabbit is without liver, you can buy it separately.
Chop carrot, scallion and celery thinly. Cover the bottom of a non stick pan with extra virgin olive oil and add the chopped vegetables, sage leaves and a sprig of rosmary. Rinse cut rabbit meat and liver under running water and put it into the pan, without draining it completely. You can turn on the fire just now. Season with salt and pepper.
After about 25 minutes, when the rabbit meat will be white and amost cooked, add white wine and let it evaporate, keeping on stirring and trying to crumble liver with a wooden spoon. After 10 more minutes – when the rabbit will be golden and the liver crumbled – the sause is ready.
Cook pasta in a largo potwith boiling salted water, according to packaging instructions. When it is cooked, drain well and season with rabbit sauce. Divide seasoned pasta into serving dishes, slice lard thinly and lay one slice over each dish, so that the heat of the pasta will melt it down. Grate lemon peel over the pasta and eat immediatly: it will give a fresh, gentel and unusual hint to the dish. Give it a try!