Fusili con ragu di coniglio
Pasta with Rabbit Ragu

About This Recipe

Are you looking for a delicious rabbit recipe with a difference? If you are, you’ve found it! Here’s my pasta with rabbit ragu for you to enjoy.

This recipe is very different and worth a try. The flavours are unique compared to what you and your family are probably used to and it really is a wonderful, rich way to make a ragù. Please, whatever you do, don’t just throw away the discarded vegetables. Place them in a saucepan with some passata (sieved tomatoes) and heat it through; then you have created a sauce that can be used to top fish baked in foil or served with pasta another time.

TwitterFacebook

4

Serves

15

Ingredients

Rabbit

Main Ingredient

Pasta Recipes

Type

Ingredients

  • 4 rabbit legs (around 800g in total)
  • Salt and black pepper to taste
  • 1 tablespoon salted butter
  • 60ml olive oil
  • 1 carrot, peeled & finely chopped
  • 1 onion, peeled & finely chopped
  • 1 celery stick, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons tomato purée
  • 800ml white wine
  • 250ml chicken stock, made from stock cubes
  • 2 tablespoons fresh flat leaf parsley, chopped
  • 10 cherry tomatoes, cut into quarters
  • 500g fresh fusili lunghi
  • 80g freshly grated Pecorino cheese to serve

Weight Converter

Found in This Book

Feast your eyes on the finest pasta with rabbit ragu! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Season the rabbit legs and set aside. Melt the butter with the oil in a medium saucepan and fry the rabbit legs for 5 minutes on a medium heat, until browned on all sides. Remove the meat from the saucepan and set aside.
  2. Add the carrot, onion and celery to the saucepan with the thyme and fry for 5 minutes until the vegetables have softened, stirring occasionally. Return the rabbit legs to the saucepan with the tomato purée and continue to cook for 2 minutes. Pour in the wine and cook for 2 minutes to allow the alcohol to evaporate. Pour in enough chicken stock to cover all the ingredients in the saucepan, cover with a lid and cook on a low heat for 45 minutes. Every 10 minutes stir the ingredients with a wooden spoon.
  3. Remove the rabbit legs and set aside until cool enough to handle. Lightly shred the meat and discard the bones. Strain the stock, discarding the vegetables, and transfer to a clean frying pan. Add the rabbit pieces, parsley and cherry tomatoes to the stock, place over a medium heat and simmer for a few minutes until the sauce is reduced and thick.
  4. Bring a large saucepan of salted water to the boil and cook the fresh fusilli for about 3 minutes, until al dente. Drain and return to the saucepan. Place the pan on a medium heat and pour over the rabbit ragù. Mix everything together for 10 seconds, allowing the flavours to combine beautifully and the sauce to stick to the pasta. Check for seasoning one more time and serve immediately with Pecorino sprinkled on top.

Once you’re done, simply sit back and enjoy your pasta with rabbit ragu and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Linguine with Anchovies, Chilli & Garlic

View Recipe

Next Recipe

Pasta Bake with Smoked Salmon, Fontina & Peas

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Torta Speziata Con Uva E Scorza D'AranciaSpiced Grape Cake With Orange Zest

Grape cake is a rustic Italian bake, which is traditionally made during the grape harvest when the fruits are in abundance. It can be eaten at any time of day – even as a dessert with a glass of Vin Santo. The combination of butter and oil makes this a really light cake and very, very moreish.

10

Serves

12

Ingredients

Grapes

Main Ingredient
View Recipe

Pizza FiorentinaPizza with Mozzarella, Spinach, Egg & Parmesan

The Fiorentina is a firm favourite in the D’Acampo house, and always creates arguments over who gets the last piece. (My eldest son Luciano normally wins.) It’s the healthiest pizza you can find, and this true classic from Florence is a great way of getting the whole family eating their greens.

9

Ingredients
View Recipe

Spiedini di pollo con insalata di fagioli e ceciChicken Skewers With Beans & Chickpea Salad

This is a great way to cook chicken – the sweetness of the marmalade combines with the smokiness and spice of the paprika to give a delicious glaze. I usually cook the skewers on a barbecue, but you can char-grill them too. When threading them, it helps to use the natural curved shape of the yellow peppers or onions at either end to keep the other ingredients secure.

4

Serves

18

Ingredients

Chicken

Main Ingredient
View Recipe

Mozzarella SfiziosaMarinated Mozzarella Balls

When you think of Italian cheese, two come to mind immediately – mozzarella and Parmesan. This recipe puts mozzarella front and centre with two different marinades that are guaranteed to impress!

2

Serves

16

Ingredients

Cheese

Main Ingredient
View Recipe

BrodettoPrawn & Monkfish Soup

Once considered poor man’s food, Italian fish soup can now be found in the best restaurants along the Adriatic coast. From Trieste to Puglia you’ll find the so-called brodetti (broths), although they vary from region to region. We had countless bowlfuls on our coastal journey; each was unique and all were delicious. Here I’ve used prawns and monkfish, but any white fish would work just as well....

4

Serves

14

Ingredients

Seafood

Main Ingredient
View Recipe

Scombro Grigliato Con Semi Di FinocchiettoGrilled Mackerel with Fennel Seeds and Balsamic Vinegar

When you fancy a savoury start to the morning, please try this. I love it: not only is it delicious but you can’t get anything healthier. Mackerel is an oily, coldwater fish known especially for its nutritional benefits, as it’s a great source of omega-3 fatty acids which are good for brain growth and protection. In fact, the omega-3 content may actually reduce your risk of developing Alzheimer’s...

4

Serves

10

Ingredients

Mackerel

Main Ingredient
View Recipe