Trilli Pasta with rabbit, baby mushrooms, truffle and “stravecchio” cheese
Preparation Cut the rabbit into 4 or 5 pieces and season with salt, pepper and olive oil for 20 minutes.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Grater
- Saucepan
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Stove
- Plate
Ingredients
- 500g of Trilli Pasta Leonessa
- ½ Rabbit
- 1 carrot
- 1 onion
- 1 stick of celery
- 1 clove of garlic
- 10g of porcini mushrooms
- 3-4 tomatoes
- 1 cup of white wine
- 10cl of cream
- 100g of clean baby mushrooms
- black truffle
- 10 cl of olive oil
- salt
- pepper
- “stravecchio” cheese (replaceable with a good Grana)
- rosemary
- fennel.
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