The White Rabbit and Pumpkin Ragù is delicious and gives excellent results when used to dress fresh pasta like tagliatelle or, with the addition of béchamel sauce, for oven-baked lasagna. The recipe is easy, it just requires a bit of patience to separate the meat from the bones, try it now to make it again during the holidays!
Other recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 rabbit legs (hind)
- 1 cup Mantua pumpkin
- 1 onion
- 1 carrot
- 1 stalk celery
- 1 clove garlic
- bunches roasting herbs (rosemary-sage-bay leaf)
- 1 pinch nutmeg
- 0.7 oz pine nuts
- 0.7 oz Taggiasca olives (pitted)
- 3.5 oz cup dry white wine
- 2 tbsps extra virgin olive oil
- 0.07 oz fine salt
- 3.5 oz rabbit (leg bone scraps)
- 1 carrot
- 1 shallot
- 1 stalk celery
- 1 clove garlic
- 1 leaf bay leaf
- 0.07 oz fine salt
- 2.5 cups water
Tools
- Food scale
- Cutting board
- Pot
- Casserole
Steps
Wash the legs and using a sharp knife, separate the meat from the bones and cut it into small cubes. Place the bones in a small pot with carrot, shallot, celery, garlic, and bay leaf. Cover with water, salt lightly, and let the broth boil until ready to use.
Pour a little oil into a casserole and add a dice of carrot, onion, and celery. Leave the olives, pine nuts, sage leaves, bay leaf, and garlic whole, and chop the rosemary. Once the flavors have browned, add the rabbit meat and let it color. Pour in the white wine and let it evaporate.
Cover with boiling broth (2 cups) and let cook on low heat for 1 hour. Add the pumpkin cut into cubes and keep on the heat for another 10 minutes. At the end of cooking, the White Rabbit and Pumpkin Ragù will not be too dry, this is to embrace the pasta and mix well.
