Fusilli with Cuttlefish and Rabbit Ragù: Enrico Mazzaroni's Unexpected Pasta Dish | Chef Recipes | R
No beef, but a mix of cuttlefish and rabbit to create this flavorful ragù, presented by chef Enrico Mazzaroni to dress his curdled milk fusilli.
Keywords
- Rabbit
- Enrico
- Fusilli
- Cuttlefish
- Mix
- Milk
- Chef
- Beef
- Dress
- Create
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 reportergourmet.com.
Ingredients
- For the ragù
- Tomato sauce
- One boneless rabbit
- One package of frozen cuttlefish
- 2 sausages
- Celery, carrot, and onion
- Mixed herbs
- Soy sauce and miso
- For the plum cream
- 10 slighlty unriped plums
- For the curdled milk
- Fresh sheep's milk
- Vegetable rennet
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