Fregula with rabbit sauce
Instructions
Peel the shallots, finely chop, wash it and let it dry in a saucepan with 15 g butter; Add peas and cook them briefly, add a few tablespoons of water with a pinch of salt and cook for 7-8 minutes in covered pan, pass and then two-thirds to the vegetable mill.
Clean the carrot, celery and garlic and chop coarsely; wash the rabbit meat, dry it and cut it into small pieces.
In a saucepan with oil and 10 g butter chopped vegetables to wilt, add the rabbit meat and browned it lively focus slightly browned on all sides; Sprinkle with a little white wine and let it evaporate, add the tomato Peel's private and seeds and chopped, a tbsp of broth, 40 g of grated Parmesan, a pinch of salt and pepper and continue cooking on a moderate flame for 12-15 minutes.
Peel the onion and chop it finely, wash it, put it in a pan with 20 g of butter and let it wither without letting it Brown; Add the fregula, browned briefly mixing with a wooden spoon, add the white wine and let it evaporate left; continue cooking for 15 minutes, adding a little at a time, the boiling broth; halfway through the cooking combine the past and whole peas.
Remove from heat, add the remaining butter, grated Parmesan cheese, mix and let stand in pan covered for 1-2 minutes.
Serve the fregula putting at the Centre the rabbit sauce.
Ingredients and dosing for 4 persons
- 200 g of type pasta dough fregula
- 130 g of shelled peas
- 1 shallot
- 1/2 onion
- 250 g of rabbit meat
- 100 cl of meat broth
- 70 g of butter
- 1/2 cup of dry white wine
- 2 tablespoons of olive oil
- A few tablespoons of grated parmesan cheese
- 1 carrot
- 1 bit of celery
- 1 clove of garlic
- 1 ripe tomato
- 2 pinches of salt
- 1 pinch of pepper