How to make tagliatelle with rabbit ragout, recipe with sauce including, among the ingredients, truffle cream, cream, shallot and worcester sauce.
Ingredients for 4 portions
- 1 bay leaf
- worcester sauce
- 1 glass of madeira
- 3 dl fresh cream
- 320 gr noodles
- 2 rabbit legs
- 1 jar of black truffle cream
- 1 shallot
- 2 tablespoons of extra virgin olive oil
- salt and pepper
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How to cook tagliatelle with rabbit ragout
Debon the rabbit legs and cut the pulp into small cubes, using a small, very sharp knife.
Peel the shallot and finely chop it, then heat the oil in a saucepan and brown the shallot, remembering to mix often.
Add the rabbit meat, bay leaf and a splash of worcester sauce, sprinkle with the wine, let it evaporate on high heat, then salt, pepper and add the cream, mixing.
Now add the truffle cream and continue cooking for about ten minutes, just enough to reach the optimal density.
Boil the tagliatelle in salted water to a boil, drain them still underdone and season with the prepared sauce.
Serve immediately on the table, possibly accompanying this first course, if your guests like it, with freshly grated Parmesan cheese.
