Bucatini with rabbit ragout and romano cheese

30 min
4 People
30 min
INGREDIENTS for 4 people

11.5 oz Barilla Bucatini

1 clove garlic, peeled and chopped

1 fresh sprig rosemary, chopped

2 tbsp extra virgin olive oil

1 lb rabbit, grounded

1  tbsp all-purpose flour

1 cup white wine

2 cup chicken stock

1 tbsp butter, unsalted

1 cup Romano cheese, grated

2 tbsp fresh parsley, chopped

salt and black pepper to taste


Bring a large pot of slightly salted water to boil. Sauté garlic and rosemary with olive oil in a medium skillet over medium-high heat for 1 minute. Brown rabbit evenly, about 7 minutes. Season salt and black pepper to taste Add the flour and stir to combine. Add white wine and chicken stock, stirring occasionally and bring to a boil. Reduce the heat to medium and simmer until reaching a rich consistency is reached, about 20 minutes. Cook the pasta according to directions. and drain when ready. Combine the pasta with the rabbit sauce in a large mixing bowl. Toss in butter, Romano cheese, and parsley. Mix well and serve.

Winter Fall Dry Eggs free Long
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