Tagliolini with rabbit ragu and mushrooms - Italian recipes by GialloZafferano
Tagliolini with rabbit ragu and mushrooms is a first course with a rich and aromatic sauce, enhanced with fresh porcini. Discover the recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at yummy4recipes.com.
Ingredients
- Egg Tagliolini pasta 11.3 oz
- Parmigiano Reggiano PDO cheese (to grate) 2.8 oz
- Butter cold to taste
- Rabbit in pieces (with its liver) 14.1 oz
- Yellow onions 1
- Celery 1 rib
- Carrots 1
- Garlic 1 clove
- Taggiasca olives 1.75 oz
- Tomato paste 1 tsp
- Vegetable broth 2.1 cups
- White wine 0.9 cup
- Rosemary 1 sprig
- Bay leaves 1 leaf
- Juniper berries 2
- Butter to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- Type 00 flour to taste
- Porcini mushrooms 5 ¾ cups
- Garlic 2 cloves
- Sage to taste
- Thyme to taste
- Butter 7 tbsp
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