Tagliatelle with rabbit and black truffle

Tagliatelle au ragoût de lapin et de truffe noire
Tagliatelle au ragoût de lapin et de truffe noire by Rubber Slippers In Italy

Well it didn’t take me long to remediate that disappointing rabbit and truffle tagliatelle in Parma, and it also got me dusting off the pasta machine. Homemade pasta takes only a little extra effort and the hand-cut strands take on a rustic appeal.

Rabbit and chicken burgers

Supermarkets carry ground rabbit but it’s available only as burgers. We eat more rabbit and chicken than beef so I usually have a couple of these in the freezer. The patties also make a ragu that much simpler to put together.

Pasta session

FOR THE PASTA:
200 grams of all-purpose flour (tipo “00” in Italy)
2 large eggs, beaten
1/2 teaspoon of salt

Mound flour and salt on a work surface and make a well in the center. Add the eggs and mix to form a dough. Knead until smooth, adding a tablespoon of water if it’s too dry. Cover with a clean kitchen towel and let rest for 30 minutes. Roll dough out into a thin rectangle and cut into narrow strips. Don’t be shy about sprinkling with flour; it’ll keep them from sticking.

FOR THE RAGU:
6 ounces ground rabbit
1/4 cup sweet butter
1/4 cup brunoise-style carrots
a few slices of black truffle

Gently cook the carrots in butter until fragrant. Add the rabbit and cook until done; season with salt and pepper. Stir in truffle slices, set aside and keep warm. Meanwhile, bring a pot of water to a boil and lightly salt it. Cook the pasta for about 3 minutes, drain quickly and stir into rabbit sauce. Serves 2.

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