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, to dress baked lasagna. The recipe is easy, it just requires a little patience to remove the meat from the bones; try it now to make it again during the holidays!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 rabbit thighs (hind)
- 1 cup Mantua pumpkin
- 1 onion
- 1 carrot
- 1 celery stalk
- 1 garlic clove
- bunches roasting herbs (rosemary-sage-bay leaf)
- 1 pinch nutmeg
- 0.7 oz pine nuts
- 0.7 oz Taggiasca olives (pitted)
- 0.4 cup dry white wine
- 2 tbsps extra virgin olive oil
- 0.07 oz fine salt
- 3.5 oz rabbit (discarded thigh bones)
- 1 carrot
- 1 shallot
- 1 celery stalk
- 1 garlic clove
- 1 bay leaf
- 0.07 oz fine salt
- 2.5 cups water
Tools
- Kitchen Scale
- Cutting Board
- Pot
- Casserole
Steps
Wash the thighs and with a sharp knife remove the meat from the bones and cut it into small cubes. Put the bones in a small pot with carrot, shallot, celery, garlic, and bay leaf. Cover with water, salt, and let the broth boil until ready to use.
Pour a little oil into a casserole and add diced carrot, onion, celery. Leave the olives, pine nuts, sage leaves, bay leaf, and garlic whole and chop the rosemary. Once the flavors are golden, add the rabbit meat and let it brown. Pour in the white wine and let it evaporate.
Cover with the boiling broth (2 cups) and let it cook on low heat for 1 hour. Add the pumpkin cut into cubes and leave on the fire for another 10 minutes. At the end of cooking, the White Ragù of Rabbit and Pumpkin will not be too dry, allowing it to embrace the pasta and blend well.
