How To Make: Tagliolini with Rabbit Ragout
A fresh pasta dish which champions a severely under-appreciated ingredient in the UK.
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 www.thelondoneconomic.com.
Ingredients
- Carrots, 100g
- Celery, 100g
- Onion, 100g
- Bones from the rabbit
- Sage
- Rosemary
- Oil
- Butter
- Chicken stock
- Carrots, 200g
- Celery, 200g
- Onion, 200g
- Rabbit, 1
- Rosemary, a small bunch
- Sage, a small bunch
- Olive oil
- Salt & pepper
- Tipo "00" pasta flour, 730g
- Semolina, 270g
- Pasteurised Italian egg, 420g, (available in liquid form)
- Salt, 1 tbsp
- Courgette, 100g, diced
- Onion, 100g, diced
- Celery, 100g, diced
- Fresh parsley, a small bunch to garnish
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