Pasta with Rabbit and Chanterelles from Jeremiah Tower's New American Classics by Jeremiah Tower
The saddle or loin midsection of the rabbit cooks in much less time than the legs, so the cook is faced with a problem similar to that presented by chicken or d
Ingredients
- ½ pound green fettuccine
- ½ pound white fettuccine
- 2 tablespoons chopped garlic
- ¼ pound butter
- 1 pound fresh chanterelles
- 1½ tablespoons fresh thyme leaves, chopped
- ½ tablespoon fresh rosemary leaves, chopped
- salt and freshly ground pepper
- 1 rabbit
- 3 tablespoons chopped fresh parsley
- ½ cup tomato concasse
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