Tagliatelle al Ragu di Coniglio

• 20 g dried ceps
• 1 large onion, finely sliced
• 60 g P

Soak the dried ceps in hot water for 20 minutes. Drain the ceps, reserving the liquid, then chop and set aside.

Put the onion in a pan with the Parma ham fat and butter. Brown a little, then add the rabbit meat and fry, stirring, for 6-8 minutes. Add the wine and let bubble to evaporate the alcohol, then add the tomato paste diluted with a little water. Add the ceps to the pan with the