Trophy Pasta with Rabbit Ragout and Smoked Cheese
Main Dishes • Italian
Description
Recipe by John Smith, chef at The American Bistro.
Ingredients
- Trofie Pasta 5 oz
- Rabbit Fillet 10 oz
- Scamorza Cheese 0 oz
- Olive Oil 0 fl oz
- Carrot 0 oz
- Garlic 0 oz
- Celery salt 0 oz
- Onion 0 oz
- Crushed Tomatoes in Their Own Juice 5 oz
- Chicken Broth 5 fl oz
- Herbs 0 oz
- Rosemary 1 sprig
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Finely chop the carrot, garlic, onion, and celery.
Step 2
Heat olive oil in a large skillet, add rosemary, onion, and garlic, and sauté until the onion is translucent.
Step 3
Add the carrots and celery, and continue to sauté until the vegetables are tender.
Step 4
Add the minced meat and sauté it until it is browned, constantly breaking it apart with a spatula.
Step 5
Add the tomatoes, vegetable broth, and rosemary. Stir the mixture well again, breaking up any lumps, and simmer on low heat for about 40 minutes, until the liquid evaporates and the stew thickens.
Step 6
Cook the pasta in a large pot of boiling salted water until al dente.
Step 7
Cut the cheese into small cubes.
Step 8
Transfer the pasta to the skillet with the sauce, add the chopped cheese. Drizzle with olive oil and mix well.
Step 9
Serve the pasta on plates, garnish with herbs, and enjoy.
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