How to cook tagliatelle with rabbit sauce, recipe for making a very tasty first course with a particular flavor, for which you can use any type of pasta.
Ingredients for 4 people
- 400 g of noodles
- 16 snails
- 100 g of herb flavored butter
- 2 cloves of garlic
- 1 tablespoon of chopped smooth parsley
- 5 tablespoons of cream
- 2 rabbit legs
- 2 tablespoons of oil
- 2 sprigs of rosemary
- 2 rabbit fillets
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- 4 rabbit kidneys
- 2 rabbit livers
- fine salt
- ground pepper
For the sauce
- 100 ml veal broth
- 100 ml of cream
- 50 g black olive paste
- 50 g of frozen butter
- 3 tablespoons of whipped cream
Time of realization
About 40 minutes, including pasta cooking
Preparation
1) In boiling salted water, cook the noodles respecting the cooking time indicated on the package, making sure they remain al dente.
2) In a pan, melt the herb butter, add the cleaned garlic cloves and mash them, then add the snails divided in half.
3) After having foamed, mix pasta and parsley, then pour the cream and heat.
4) Adjust salt and pepper and set aside.
5) Turn on the oven and set it to a temperature of 200 ° C.
6) Debon the rabbit legs and remove the ribs, then salt and brown them in a pan with oil and fresh rosemary, continuing cooking in the oven for about 12 minutes.
7) Season the rabbit fillets and add them to the thighs after 5 minutes.
8) Add the kidneys and liver previously spiced and divided in half, three minutes before the end of cooking.
9) After cooking, leave to rest for 5 minutes.
10) To prepare the sauce, reduce the veal broth with the cream in half, then add the olive paste, mixing well.
11) Remove the pan from the heat and add the flaky ice cream butter, then, just before serving, add the whipped cream.
12) Season the pasta and sprinkle it with the previously prepared snails, then cook au gratin for a few minutes.
13) Remove the meat from the thighs and break it up, before adding it to the pasta, together with the fillets, kidneys and liver, then pour a little olive sauce over it and sprinkle with the remaining sauce.
