Rigatoni with Trappist and rabbit ragout
Serves: 4 as main course
FlexiPoints: 7
Suggested wine: I would rather suggest to drink the same Trappist beer used for the dish
Special equipment: none
Difficulty: Easy
Time: 1.5 hours
Ingredients:
400g rigatoni or similar pasta
half rabbit
1 regular bottle of Rochefort 8 beer
250ml chicken stock
50g carrot
50g green celery
50g onion
20g butter
4 dried leaves of Laurel
1 slide of white bread
1 tbsp Mustard Ancienne
2 tbsp olive oil
Salt and pepper to taste
Ingredient replacement:
Rochefort 8 beer -> Any other dark Trappist or Abdij beer, possibly triple
Ingredient note: The bottarga is basically a dried fish egg bag. It is typically a produce from Sardinia and Sicily with the difference of the adopted fish: Muggine (Gray Mullet) in the former and Tonno (Tuna) in the latter. I prefer the sardinian version as less salty, kind of chewy and amazingly fishy taste ... the latter is drier, saltier and much stringer in taste.
How-to:
1. Debone the rabbit and make a rough mince out of it. You should obtain around 400g of meat. Discard all bones except for 2 or 3 small ones.
2. Finely chop the carrot, celery (stalks) and the onion. Spread the mustard on one side of the bread slice.
3. Sauté the chopped vegetables in the butter and oil on medium heat until they do not soften into a cream (or about 10’). Add the rabbit mince and cook on medium-high until it has not golden (about 5’). Stir frequently. Season with salt and pepper.
4. Add the beer and let cook on high heat till ti starts boiling. Add the stock, the laurel leaves and the rabbit bones. Reduce to simmer. Place the bread slice on top with the mustard facing up. Let simmer partially covered until the desired consistency is not obtained (about 60’-75’). Do not stir until the bread slice has not melted into the sauce. Remove from the heat, adjust the seasoning and let it cool down.
5. When time to serve warm up the sauce till little simmering. Boil the pasta in abundant salted water and serve it with some of the sauce on top.
FlexiPoints: 7
Suggested wine: I would rather suggest to drink the same Trappist beer used for the dish
Special equipment: none
Difficulty: Easy
Time: 1.5 hours
Ingredients:
400g rigatoni or similar pasta
half rabbit
1 regular bottle of Rochefort 8 beer
250ml chicken stock
50g carrot
50g green celery
50g onion
20g butter
4 dried leaves of Laurel
1 slide of white bread
1 tbsp Mustard Ancienne
2 tbsp olive oil
Salt and pepper to taste
Ingredient replacement:
Rochefort 8 beer -> Any other dark Trappist or Abdij beer, possibly triple
Ingredient note: The bottarga is basically a dried fish egg bag. It is typically a produce from Sardinia and Sicily with the difference of the adopted fish: Muggine (Gray Mullet) in the former and Tonno (Tuna) in the latter. I prefer the sardinian version as less salty, kind of chewy and amazingly fishy taste ... the latter is drier, saltier and much stringer in taste.
How-to:
1. Debone the rabbit and make a rough mince out of it. You should obtain around 400g of meat. Discard all bones except for 2 or 3 small ones.
2. Finely chop the carrot, celery (stalks) and the onion. Spread the mustard on one side of the bread slice.
3. Sauté the chopped vegetables in the butter and oil on medium heat until they do not soften into a cream (or about 10’). Add the rabbit mince and cook on medium-high until it has not golden (about 5’). Stir frequently. Season with salt and pepper.
4. Add the beer and let cook on high heat till ti starts boiling. Add the stock, the laurel leaves and the rabbit bones. Reduce to simmer. Place the bread slice on top with the mustard facing up. Let simmer partially covered until the desired consistency is not obtained (about 60’-75’). Do not stir until the bread slice has not melted into the sauce. Remove from the heat, adjust the seasoning and let it cool down.
5. When time to serve warm up the sauce till little simmering. Boil the pasta in abundant salted water and serve it with some of the sauce on top.