Linguine with rabbit meat sauce, Castelluccio lentil stew and royal Trasimeno Lake perch | Pasta De

Ingredients

• 280 g0SXE007
• 2 carrots
• 1 onion
• 2 cloves of garlic
• 2 stalks of celery
• 1/2 leek
• 1 small bunch of parsley
• 1/2 glass of white wine
• extra virgin olive oil, salt and pepper
• For the lentil stew200 g of Castelluccio lentils
• 1 clove of garlic
• 200 g of peeled tomatoes
• 2 fresh tomatoes
• 1 carrot
• 1 celery
• 2 shallots
• extra virgin olive oil, salt, pepper and rosemary