Maccheroni with Rabbit Sauce

Name: Maccheroni with Rabbit Sauce (Maccheroni al Sugo di Coniglio Della “Primetta”)
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tablespoon tomato paste; 1 pound maccheroni; Salt and pepper to taste; Salt and pepper to taste; 1 stalk celery, coarsely chopped; 2 cloves garlic, minced; ½ red onion, coarsely chopped; 2 tablespoons chopped fresh parsley; Rabbit heart and liver; 4 pieces (about 1 pound) rabbit (legs, ribs, thighs); 1½ cups extra-virgin olive oil; Rabbit heart and liver; 4 pieces (about 1 pound) rabbit (legs, ribs, thighs); 4 pieces (about 1 pound) rabbit (legs, ribs, thighs); 4 pieces (about 1 pound) rabbit (legs, ribs, thighs)

Maccheroni al Sugo di Coniglio Della “Primetta”

Preparation info

4
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This is genuine Tuscan cooking. This dish is served at the Ristorante Petroio at Radda in Chianti, between Florence and Siena. On the Petroio estate are 15 hectares of vineyards and 3 hectares of olive groves. Much of the food served in the restaurant benefits from the availability of wonderful wine and oil. Try to use the freshest, youngest rabbit you can find.

Ingredients

Europe
Italy
Florence
Siena
Mediterranean
Pasta
Tuscany

Ingredients

Method