How to prepare the recipe for rabbit tagliatelle, with sauce that includes, in addition to rabbit meat, also truffle cream and fresh cream.
Ingredients for 4 people
- 320 gr noodles
- 2 rabbit legs
- 1 jar of black truffle cream
- 1 shallot
- 2 tablespoons of extra virgin olive oil
- 1 bay leaf
- worcester sauce
- 1 small glass of port or madeira
- 3 dl fresh cream
- salt and pepper
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Preparation of rabbit tagliatelle
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.
