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- Burnt Wheat Orecchiette with Rabbit Ragu
Easy
35min
2 People
Burnt Wheat Orecchiette with Rabbit Ragu
Discover the delicate recipe of burnt wheat orecchiette with rabbit ragu
Ingredients
2 People
Description
Today we propose a very colorful and really flavorful first course: the burnt wheat orecchiette with rabbit ragu! It is a perfect preparation if you have invited friends for lunch or dinner and you want to leave them open-mouthed with a truly unique dish that everyone will love! Preparing the burnt wheat orecchiette with rabbit ragu will be a piece of cake if you follow our instructions.
Here is the complete recipe!
Procedure
1
Cut the AIA Oro Natura rabbit parts into very small cubes. Chop the onion, carrot and celery. Sauté the vegetables in a non-stick pan with a drizzle of oil, then add the meat and let it brown.
2
Deglaze with the wine and, when it has evaporated, add the cherry tomatoes cut in half. Adjust with salt and pepper, add a few basil leaves and cook for 20 minutes over low heat.
3
Boil the orecchiette in plenty of boiling salted water and drain them al dente. Dress the orecchiette with the rabbit ragu and with a sprinkle of grated salted ricotta.
Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.
Suggestions
If you liked this recipe, also try the lemon risotto with sausage ragu and marjoram and the pappardelle with summer ragu!
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