Tagliatelle with Rabbit, Pigeon and Ceps

Name: Tagliatelle with Rabbit, Pigeon and Ceps (Tagliatelle con Coniglio, Piccione e Porcini)
Cuisine: Italian
Ingredients: 150 g (5½ oz) rabbit meat; 150 g (5½ oz) pigeon meat; 100 g (3½ oz) unsalted butter; 2 tbsp olive oil; 1 large carrot, finely chopped; 1 celery stick, finely chopped; 1 medium onion, finely chopped; 1 garlic clove, finely chopped; 6 bay leaves; 50 ml (2 fl oz) dry white wine; 200 g (7 oz) fresh ceps, finely cut; 25 g (1 oz) dried funghi porcini, reconstituted; 400 g (14 oz) fresh egg tagliatelle; 85 g (3 oz) Parmesan cheese, freshly grated; salt and pepper to taste; salt and pepper to taste

Tagliatelle con Coniglio, Piccione e Porcini

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

Dried mushrooms combine extremely well with fresh wild mushrooms, enhancing the flavour. The combination of rabbit and pigeon with the fresh and dried ceps is irresistible. I created this recipe in the year 2000, and dedicated it to the Belgian people during a cookery demonstration for the readers of a Belgian national newspaper.

Ingredients

150 g (5½ oz) rabbit meat
150 g (5½

Europe
Italy
Belgium
Main course
Gluten-free

Method

Cut the rabbit meat into small strips and the wood pigeon meat into small cubes.

Place the butter, oil, carrot, celery, onion, garlic and bay leaves into a pan and fry gently until soft. Add the meat and fry for 10 minutes over a moderate heat. Add the wine and let it evaporate for 2-3 minutes. Add the fresh ceps and the chopped soaked funghi porcini, with 3-4 tbsp of their soaki