Trophy with rabbit ragout and smoked cheese
2 servings
60 minutes
Recipe from Christian Lorenzini, chef of the restaurant Christian.
1
Chop the carrot, garlic, onion, and celery finely.
- Carrot: 20 g
- Garlic: 5 g
- Onion: 20 g
- Celery: 20 g
2
Heat olive oil in a large skillet, add rosemary, onion, garlic and sauté until the onion is translucent.
- Olive oil: 20 ml
- Rosemary: 1 sprig
- Onion: 20 g
- Garlic: 5 g
3
Add the carrots and celery, and continue frying until the vegetables are soft.
- Carrot: 20 g
- Celery: 20 g
4
Add the minced meat and fry it until golden brown, constantly breaking it up with a spatula.
- Rabbit mince: 250 g
5
Add tomatoes, vegetable broth, and rosemary. Mix the mixture well again, breaking up lumps, and simmer on low heat for about 40 minutes until the liquid evaporates and the stew thickens.
- Tomatoes in their own juice: 150 g
- Vegetable broth: 150 ml
- Rosemary: 1 sprig
- Salt: to taste
- Ground black pepper: to taste
6
Boil the pasta in a large amount of salted boiling water until al dente.
- Trofie: 140 g
- Salt: to taste
7
Cut the cheese into small cubes.
- Scamorza cheese: 30 g
8
Put the pasta in the pan with the sauce, add chopped cheese. Drizzle with olive oil and mix well.
- Trofie: 140 g
- Scamorza cheese: 30 g
- Olive oil: 20 ml
9
Serve the pasta on plates, garnish with greens, and serve.
- Fresh herbs: 3 g