Pasta with white rabbit ragout: a rustic and tasty first dish, Easy to prepare and perfect for Sunday lunch. White rabbit sauce is prepared in no time, especially if you're lucky enough to find a butcher who just gives you rabbit pulp. If you have to kick the pulp by hand, it's going to take a while’ over time. white sauce is a good alternative to traditional sauce in red, such as RAGU’ NEAPOLITAN: it's lighter and has a gentler taste, that enhances the meat and vegetables used for the sauté. Unmissable saves and rosemary: aromas are the real strength of this recipe and therefore go green light to juniper, Laurel, cloves but also thyme and mar butler.
Rabbit meat is a white meat, very lean to nutritious and rabbit sauce is an alternative, Maybe a little’ Underestimated, the classic RAGU’ PIG WHITE or the Genovese. I chose to use the mafalde, a kind of hard wheat semoly pappardelle curled at the edges: one of my favorite formats. You can, though, quietly also use spaghetti, linguine or a wonderful egg pasta, light and crisp.
A plate of pasta with sauce immediately projects me towards Sunday lunch or a festive occasion, such as Easter for example: maybe for this year you could give up the lamb and bet on the pasta with the white rabbit sauce. But if you were a traditionalist, then I advise you to take a look at my sumptuous PAPPARDELLE WITH SAUCE’ LAMB AND ARTICHOKES. If you like, follow me on my profile Instagram. And I wish you good day.