Pappa campagnola
Instructions
In about 500 g of water bring to boil potatoes, celery and carrots well cleaned and cook until water is reduced to about half, and then separate the vegetables from the broth.
Scald the tomatoes, Peel, remove the seeds and reduce to a puree, add the tomato puree 250 g of vegetable broth, then the salt and tempestina and cook for 5 minutes, drain slightly and mix the rabbit and Parmesan; drizzle with the olive oil extra virgin.
Ingredients and dosing for 1 person
- 20 g of pasta type l tempestina
- 1 jar of homogenate of rabbit
- 1 fresh tomato
- 1 potato
- 1 carrot
- 1 bit of celery
- 1 teaspoon of parmigiano
- 1 tablespoon of olive oil extra virgin
- 1 pinch of salt