Tegliatelli with rabbit and chanterelles
3 servings
45 minutes
Tagliatelle with rabbit and chanterelles is an exquisite dish of European cuisine that combines tender rabbit meat with aromatic forest mushrooms. The roots of this recipe trace back to Mediterranean gastronomy traditions, where pasta is often served with meat and mushroom sauces. Chanterelles add a bright, slightly nutty flavor, while basil and tomato paste provide fresh, spicy notes. The dish has a rich taste due to the sautéing of ingredients in olive oil and gentle simmering under a lid. Thin, silky tagliatelle absorb the sauce beautifully, making each forkful filled with a harmony of flavors. Topped with grated Parmesan and garnished with basil, this recipe transforms an ordinary dinner into a restaurant delight. It pairs perfectly with dry white wine.
1
Finely chop the garlic and sauté in olive oil for no more than 2 minutes, then remove the garlic. In the same oil, sauté the finely sliced rabbit fillet until golden.
- Garlic: 1 clove
- Olive oil: 2 tablespoons
- Rabbit fillet: 300 g
2
We casually chop the chanterelles and fry them until ready for about 10-15 minutes.
- Chanterelles: 100 g
3
Transfer the prepared mushrooms to the pan with the sautéed rabbit fillet, add tomato paste, finely chopped basil, season with salt and pepper, and simmer covered for about 15 minutes (you can add a little water).
- Chanterelles: 100 g
- Rabbit fillet: 300 g
- Tomato paste: 1 tablespoon
- Basil: 1 bunch
- Sea salt: to taste
- Ground black pepper: to taste
4
Boil the tagliatelle until al dente.
- Tagliatelle pasta: 150 g
5
We serve the prepared rabbit fillet with chanterelles on top of tagliatelle, sprinkle with grated parmesan, and garnish with a basil leaf.
- Rabbit fillet: 300 g
- Chanterelles: 100 g
- Tagliatelle pasta: 150 g
- Grated Parmesan cheese: 50 g
- Basil: 1 bunch