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Pappardelle with rabbit ragout

Pappardelle with rabbit ragout


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So heat the olive oil in a saucepan and put the rabbit legs cut into large pieces and fry them on all sides until golden brown, about 2-3 minutes on each side.

Take them out on a hot plate and put the garlic, onions and carrots in the pan, all finely chopped. Fry them over high heat for 2-3 minutes, then add the kaiser and continue to fry them over low heat until they penetrate. then add the allspice, thyme, fennel, rosemary and rabbit pieces.

Pour the wine and tomato paste, season with salt and pepper and let it boil until the liquid drops by almost half. pour the soup and mustard and simmer for 30 minutes, until the meat is tender. Then remove the rabbit pieces and debone them. Then put them back in the sauce.

When it is almost ready to serve, put a pot of salted water on the fire and boil the pappardella / tagliatella lightly.

When they are ready, drain them and add them to the sauce, making sure that they are well covered by the sauce. leave for a few minutes and then serve with chopped parsley. Good appetite!



From Albinutza's kitchen

I discovered in the pages of the book World Cuisine an interesting Italian recipe from the Emilia-Romagna region: Pappardelle with rabbit ragout.

Remember that I told you some time ago about the wonderful fact that happened, like my dear husband brought me two books as a gift. Well, besides "Our dishes", by Horia Virlan, he also brought me "The kitchen of the world". Yes,

My dear husband brought me two gastronomy books as a gift. I mean, I don't cook enough or well, said a squeak. But let's go back, he brought me two books as a gift, one of them being "Our dishes" by master Horia Virlan. Other

Chicken, plums and couscous? Somewhat strange, some would say. But as long as you're willing to try something more "different" than the traditional conservative menu at home. I tell you, dear ones, try this salad. A lunch

Dear ones, do you still know Choux a la creme cake? Well, I do! From childhood it was a cake adored by me, besides my favorite Savarina. And if I still have some profiterole dough left, I decided to make this minuet


Pasta with rabbit ragout.

I received the rabbit meat from my hunting friends and it seems that I prepared it properly, they gave me a lot of compliments. The dish, specific to the Tuscany area, is called & # 8222pappardelle alla lepre & # 8221. Highly appreciated by consumers around the world, you can find it under the name & # 8222Rabbit Tuscany style & # 8221. After the same procedure, wild boar ragù is prepared, another rustic dish that belongs to the popular Tuscan cuisine.

  • 1-2 carrots
  • 1 onion
  • 1 celery stalk celery
  • 1/2 organic lemon, with the peel
  • 5 cloves of garlic, peel
  • 3-4 bay leaves, fresh
  • 2 sprigs of rosemary
  • 2-3 fresh sage leaves
  • 1 bottle of dry, quality red wine
  • 6 cloves
  • 1 hare or various anatomical parts
  • 1 onion
  • 1 celery stalk celery
  • 1 carrot
  • 100 gr butter
  • 45 ml olive oil
  • 2 cloves garlic
  • 1 sprig of fresh rosemary
  • 2 sage leaves
  • 400 ml tomato sauce
  • 250 ml chicken soup or warm water
  • 150 ml of red wine
  • a knife tip of ground nutmeg
  • salt and pepper
  1. Prepare the meat for the marinade: wash the pieces of meat with cold water and 1 tablespoon of 9 ° vinegar. Clean the meat of skins, any broken bones, veins or residues of alice.
  2. Cut the meat into suitable pieces, as they are the way, put them in a large bowl.
  3. Roughly chop and chop the vegetables, place them over the meat together with the garlic, herbs, cloves, lemon cut into quarters. Pour the red wine, 750 ml. The wine must be of good quality, it will lend its flavor to the meat. Cover the bowl with cling film and refrigerate for 20-24 hours.
  4. After the 24 hours have elapsed, remove the pieces of meat from the marinade, dab them with kitchen towels, drain them well. The meat will have an incredible fruity smell from red wine and spices.
  5. Finely chop the vegetables for the stew. Heat 50 gr butter and 45 ml olive oil in a large saucepan. Saute the vegetables together with a sprig of rosemary, 2 broken sage leaves by hand, 2 cloves of garlic. Simmer well, over low heat, for 10 minutes. Sprinkle with no salt powder.
  6. Add the pieces of meat, cook over high heat until it changes color, quench with red wine. Allow the alcohol to evaporate, add the tomato sauce and a glass of soup or warm water. Put the lid on and let it boil, on a very low heat, for 3 hours. Along the way, check the meat and add a pinch of grated nutmeg, pepper and a pinch of salt (not much, at long boils all the sodium is extracted from the ingredients and you risk that the food is too salty). The meat should boil until it comes off the bone easily.
  7. When ready, remove the pieces of meat, let them cool as long as your hand can handle.
  8. Pass the remaining sauce in the pan through a sieve, press with a spoon to get all the sauce out. What is left in the sieve you can throw away, put the sauce back in the pan in which it boiled.
  9. Detach the meat from the bone, break it into strips. Do not use gloves, you must feel any bone fragment in order to remove it.
  10. Place the meat over the resulting sauce, add the remaining 50 grams of butter (or even more, the butter gives creaminess to the preparation) and let it boil for another 15-20 minutes. Extinguish the fire and let the stew rest. The longer it stays, the more fragrant and tasty it is. I marinated the rabbit on Friday, cooked it on Saturday and ate it on Sunday, so you have an idea. It's a long time to marinate and bake, not the preparation itself.
  11. Now our stew can be served in two ways: with a rustic polenta or pappardelle-type broad pasta spice with parmesan or grated pecorino sprinkled on top. If you opt for pasta, boil in boiling salted water for minus one minute. Drain the pasta, place them over the rabbit stew and fry for a minute. Turn off the heat and sprinkle with grated cheese (I say pecorino, for the specific smell of sheep).

If you can take pictures, I hardly managed to take 2 pictures before my guests rushed to the pan.


"Color in the plate" with party Radu Dumitrescu & # 8211 new show on TV Paprika

"Color in the plate" with Radu Dumitrescu & # 8211's new show on TV Paprika. Tasty recipes from seasonal ingredients take color on TV Paprika, cooked with industry guests and entrepreneurs, but also celebrities from other fields, such as actor Constantin Cotimanis, lifestyle and nutrition coach Cori Grămescu, stylist Adina Buzatu.

Tonight (October 19, 2020) on TV Paprika, a new culinary show begins that we can't wait to watch. It's called "Color in the plate" and the host of the show is Radu Dumitrescu, one of our favorites. From 21:00, Monday to Friday, we will be delighted with Radu's recipes, but also those of his guests, among whom are: Cori Grămescu, Adina Buzatu, Constantin Cotimanis and many others that we leave to you to discover.

"My kitchen revolves around the season," says the chef, who uses mushrooms in the fall, and meat, celery and cauliflower as the main ingredients in the winter. Viewers will learn to make & # 8211 among others & # 8211 risotto with veal tongue and celery cream, cauliflower cauliflower with smoked trout and horseradish or mountain rooster with mashed celery, vanilla and almonds.

Former bank manager, Radu Dumitrescu is & # 8211 for a decade & # 8211 on his own. In 2011 he got his first job as a cook in Spain. Returning to the country after a while, he was guided in gastronomy by Răzvan Exarhu.

Because we know you're looking forward to trying her recipes, here are the main ingredients for today's show's recipe. Find out from 21:00 how to prepare and put a lot of color on the plate.


Rabbit Ragu With Polenta And Green Sauce

1. Preheat the oven to 150C. Heat the olive oil and butter in a pan. Season the rabbit, put it in the pan, add the flour and then fry until it gets a golden color. Remove to a plate.

2. Heat a little oil, then add the onion, celery and carrot. Fry for 10 minutes. Add thyme, garlic, bay leaves and juniper.

3. Put red wine over the meat in the pan. Let it boil for 5 minutes, then add the tomatoes and soup. Season, bring to a boil, then simmer. Cover and transfer to the oven.

4. Leave for 2 and a half hours until the meat can be chopped with a fork.

5. Meanwhile, make the salsa. Put all the ingredients except the oil in a blender and grind in a coarse paste.

6. When the meat is ready, remove from the oven and place in a pan over medium heat. Add the chocolate. Leave for about 15 minutes or until the sauce is thick and well reduced.

7. Meanwhile, make the polenta. Put 1 liter of boiling water in a large bowl. Pour the malai gently, stirring constantly. Reduce heat and continue to stir until thickened. Add more hot water if it is too thick. Stir for 15 minutes. Add the butter and Parmesan cheese, then serve.

8. Mix 2 tablespoons of oil in green salsa, place the corn on the plate and cover with ragout. Serve with green salsa and grated Parmesan cheese.


Sos ragu alla bolognese reteta clasica italiana

Sos ragu alla bolognese. Bolognese sauce (bolognez) for pasta is prepared from minced meat with tomato juice and specific flavors. A ragout that combines with cooked pasta or lasagna, cannelloni. A classic of Italian cuisine. It can be prepared in larger quantities and stored for other dates.

The bolognese or bolognese sauce (pronounced & # 8222bolonieze & # 8221 or & # 8222boloniez & # 8221) has its origin in northern Italy, in the city of Bologna, as its name suggests. A pasta recipe with meat that was written to be & # 8222bolognese & # 8221 dates from 1891 and is found in the cookbook of Pellegrino Artusi. The recipe used now differs somewhat from the initial one and there are many variants, but the established one is the recipe recorded for the first time by the Accademia Italiana della Cucina only in October 1982.

Many people don't feel like cooking pasta sauces for hours and, unfortunately, they buy them in stores, in jars. Make an effort and prepare them at home! It does not compare the taste and aroma of those at home with those on the shelf & # 8230 In addition, you can prepare larger quantities of certain sauces (such as this one, ragu alla bolognese sauce) to keep in jars. In the student dormitories in Cluj or Timisoara there were serious supplies of bolognese sauce in a jar, made by the students' mothers. See below how to proceed.

Although the world knows about & # 8222 spaghetti a la bolognese & # 8221, the pasta used by Italians with this sauce are the wide ones: tagliatelle, pappardelle, fettuccine but also tubular pasta like rigatoni or penne. The picture below is taken by Oana even in a restaurant in Bologna.

Here is the recipe these homemade pasta. It is enough to boil them for 2-3 minutes in boiling salted water, drain them and immediately dip them in the pan with ragu alla bolognese.

The secret of this sauce is to cook long, slow, over low heat and patiently. The recipe and procedure are extremely simple, the sauce cooks almost on its own, but it takes several hours. read on the blog Andrei Constantinescu (Mint & Rosemary) & # 8211 graduate of the prestigious faculty & # 8222Culinary Arts at the University of West London & # 8221 & # 8211 that the cooking of this sauce was entrusted to porters (or porters) from various Italian buildings. They boiled it slowly on a small stove mounted in the booth at the entrance. She also explains to us why it is preferable to slow cook the fast one (in the pressure cooker for example): by both you get soft meat but not flavors! When boiled quickly in kukta (pressure cooker), the aromatic molecules in the food volatilize quickly.

Most recipes recommend the use of beef / beef in combination with a little pancetta (salted, seasoned and dried pork breast). Instead of pancetta you can use raw pork breast or bacon, kaiser. You can also make ragu alla bolognese sauce from the whole piece of meat, breaded with pancetta. Only at the end it is crushed with a fork. Do you realize how well it should be boiled?

In some recipes there are mixes of minced beef with pork (at Giallo Zafferano). Some indicate the use of plain or combined olive oil with butter, dry white wine or milk, etc. But all contain thick tomato juice (mashed or canned tomatoes) as well as some vegetables: carrots, onions, celery stalks (celery).

The only spices are salt and pepper, so it's not about the "Italian herbs" that people put in any pizza or pasta recipe. No oregano, basil, rosemary or thyme. No ketchup!

With this ragu is made the famous lasagna & # 8211 see recipe traditional Italian here.

The truth is that this ragu alla bolognese sauce is tasty and flavorful from good slow-cooked beef. You will see what a spectacular transformation the sauce will undergo after 2.5-3 hours of cooking! Only then does it begin to look like a real ragu alla bolognese.


Classic rabbit stew recipe with polenta

The preparation of the stew is as simple as possible. It is a low food, with ingredients that are prepared very quickly. Only the meat cooking time is longer. But it depends on the meat chosen. Rabbit meat penetrates fairly quickly. In less than an hour we can cook a delicious preparation for the Easter meal.

In addition to meat, greens and tomato paste, an ingredient often used in this recipe is red wine. It is optional, but helps a lot in tenderizing the meat and emphasizes the taste of the dish. No other spices are needed, so as not to influence the taste of the greens added in abundance.

Find lamb recipes on the blog, perfect for the Easter holidays.

* And if you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds, related to the page. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Follow below the list of ingredients and how to prepare for the classic rabbit stew recipe with polenta.


Tagliatelle with rabbit ragout

Easter is the ideal choice for me! They are the perfect base for a healthy, delicious and satisfying meal. Whether I prepare them simple, only with butter and parmesan, with grilled vegetables or meat, they are always my favorites.
I chose to use tagliatelle from Antonio di Vaio, because they contain durum wheat, are tasty and keep their shape when boiled. In a word, real Italian pasta. Prepared according to Italian standards, they come in different shapes, ideal for all recipes!
Easter is in the top of my preferences when it comes to cooking something, because I remember Italy. I prefer their cuisine, because it is a simple one, with few ingredients, but quality.

Today I chose to prepare some tagliatelle with a rabbit sauce, to which I added a little dry white wine, mushrooms, sour cream and Dijon mustard. A delicious dinner prepared very quickly.

For 2 people :: Preparation 20 minutes :: Boil 60 minutes :: Low difficulty
& # 8211 250 g tagliatelle Antonio din Vaio
Rabbit's tail:
Ingredient:
& # 8211 2 rabbit legs
& # 8211 2 carrots and half an onion
& # 8211 6-7 Mushroom mushrooms
& # 8211 1 small onion
& # 8211 1 tablespoon olive oil
& # 8211 1 teaspoon mustard from Dijon
& # 8211 200 ml cooking cream
& # 8211 50 ml white wine
& # 8211 green parsley
& # 8211 salt and pepper

Method of preparation: first we take care of the rabbit legs, which we boil in a sufficient amount of water, together with the carrots, half of the onion and salt. Bring to a simmer for a while 45 minutes. After this time, remove the meat from the bone.
Prepare ragu: in a little olive oil brown the finely chopped onion. Add the mushrooms, which you cut in four and let all the juice they leave reduce. Add the white wine, reduce all the sauce again. Add approx 100 ml of rabbit soup and let it reduce as well.

Meanwhile, boil and Easter.
Add liquid cream and mustard. Stir. Season with salt and pepper. At the end add fresh parsley.
Serve the ragout sauce on a bed of cooked pasta.


Easter with rabbit ragout

A pasta recipe with rabbit ragout from: olive oil, rabbit, garlic, onion, fennel, carrots, pancetta, allspice, rosemary, thyme, red wine, tomato paste, chicken soup, mustard, pappardelle, parsley and parmesan .

Ingredient:

  • 3 tablespoons olive oil
  • 1 house rabbit, cut into 8 pieces sea salt and black pepper
  • 3 cloves of garlic, peel and chop
  • 2 onions, cleaned and chopped
  • 1 fennel bulb, cleaned and chopped
  • 1 carrot, cleaned and chopped
  • 75 g of diced pancetta
  • 1 tablespoon allspice, lightly crushed
  • 2 finely chopped rosemary threads
  • 2 thyme threads
  • 250 ml of red wine
  • 2 tablespoons tomato paste
  • 300 ml of chicken soup
  • 1 tablespoon French mustard
  • 500 g of fresh pappardelle or tagliatelle
  • 1 handful of parsley, chopped large
  • freshly grated parmesan

Method of preparation:

Heat the olive oil in a large, wide saucepan with a thick base. Season the rabbit pieces with salt and pepper and fry for 2 minutes on each side until golden brown. Using a spatula, take them out of the pan and place them on a plate.

Add the garlic, onion, fennel and carrot to the pan. Fry them over high heat for 2-3 minutes, until they soften slightly, then add the pancetta and continue to fry them until golden brown, about 6-8 minutes.

Add the allspice, rosemary and thyme, then put the browned rabbit pieces in the pan again. Put the wine and tomato paste and let everything boil until the liquid is reduced by half. Pour the soup, season and put the lid on. Leave the pan on the fire for 20-30 minutes, until the meat is tender.

Remove the rabbit pieces and place them on a shredder. When they cool, bone the meat and break it into large pieces. If the sauce is very thin, let it simmer until it thickens and acquires a slightly creamy consistency. Put the rabbit meat back in the sauce and heat it. Mix the mustard and add salt and pepper to taste.

When it is almost ready to serve, place a large pot of salted water on the fire. Add the pasta and let it boil for a few minutes, al dente. Drain them well and mix them with rabbit ragout, making sure they are well covered with the sauce.

Divide the dish into hot trays and place the rest of the ragu on top (if left). Sprinkle a few parsley leaves and serve with grated Parmesan cheese.


WIDE NOODLES WITH RABBIT RAGU

I haven't eaten rabbit meat since I was a child, that's why when I had the opportunity to receive a house rabbit I didn't say no. I had this recipe scheduled for several months and I never managed to implement it because my husband always crooked his nose when he heard about rabbit meat. Yesterday, being Saturday, I said that I was preparing it and that was enough.
I was sure that he would be extremely good, lately cooking quite often after Gordon Ramsey and that every time his recipes were as successful as this one. in the end. When I asked my husband if it served, he answered fleetingly "yes. It smells nice", and after the tasting I heard a whistling between my teeth "why don't we eat it tomorrow at lunch?". Well, that's why, "if I cooked it on Sunday until it was ready, would you drive me crazy with the question of what we eat at lunch?". I was very happy that they liked it, and I assure you that it is a delight.

INGREDIENTS: 3 tablespoons olive oil
1 house rabbit cut into pieces
sea ​​salt and black pepper
3 cloves of garlic
2 onions
1 fennel bulb
1 carrot
75 g pancetta or other similar type
1 tablespoon ienibahar
2 rosemary threads
2 threads of thyme
250 ml of red wine
2 tablespoons tomato paste
300 ml chicken soup
1 tablespoon French mustard
400 g Arnos side noodles
parmesan race
chopped parsley

In a wok pan or in a large saucepan, heat the olive oil. Fry the rabbit pieces for 2 minutes on each side after seasoning them with salt and pepper.

When they are browned, take them out with a spatula on a plate.
In the remaining oil from the pan, fry the diced onion, garlic and fennel, as well as the grated carrot. Let it cook until the vegetables start to soften slightly, at which point add the diced pancetta or fideluta. Roast for about 8 minutes. Put the pieces of meat in the pan again, the red wine and the tomato paste. We also add allspice, rosemary and thyme,

and cook covered over low heat until the liquid in the pan has evaporated by half. Pour the soup and continue to cook covered for 20-30 minutes until the meat is tender.
Remove the pieces of meat and leave them to cool on a mincer. If the sauce remains too thin and does not have a creamy consistency, boil it a little longer. After the meat cools, remove it from the bones and break it into large pieces. Place the meat in the sauce again and heat it. Mix the French mustard and season with salt and pepper to taste.
Before serving, place a large pot of salted water on the fire and cook the noodles al dente according to the instructions on the package, respectively 4 minutes.

Drain the pasta and mix them carefully with rabbit sauce. Serve the dish with grated Parmesan cheese and sprinkle with chopped parsley.

I used a good French wine received from my best friend to prepare and serve. Thanks Claudia for the wine, along with the rabbit sauce was something super special. I would have been happy to share a portion together. but who knows when it will happen.



Comments:

  1. Tolar

    Well done, your sentence simply excellent

  2. Faulkree

    Not bad, but we've seen better. ... ...

  3. Ulises

    I also seem stupid

  4. Nathair

    In my opinion. You were mistaken.

  5. Tempeltun

    ha, cool!



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