Fusilli pasta with rabbit ragù on carrot mousse | Pasta De Cecco Nedherlands Recipes

Ingredients

• 320 g Fusilli pasta De Cecco n° 34
• 3 celery ribs
• 3 carrots
• 2 white onions
• 2 bouquet garni, thyme, rosemary, bay leaf and garlic
• 1 tomato
• 1 rabbit
• white wine
• white port
• Extra-virgin olive oil
• Salt
• 100 g carrots
• 20 g cream
• 8 Baby carrots
• 1 yellow carrot
• 1 purple carrot
• Chervil
• 15 g Grana Padano cheese