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Linguine with rabbit meat sauce, Castelluccio lentil stew and royal Trasimeno Lake perch
90 - 120 min
Ingredients
-
De Cecco Linguine
- 2 carrots
- 1 onion
- 2 cloves of garlic
- 2 stalks of celery
- 1/2 leek
- 1 small bunch of parsley
- 1/2 glass of white wine
-
Gaea extra virgin olive oil, salt and pepper
- 200 g of lentils
- 1 clove of garlic
- 200 g of peeled tomatoes
- 2 fresh tomatoes
- 1 carrot
- 1 celery
- 1 onion
- 2 shallots
- extra virgin olive oil, salt, pepper and rosemary
Preparation
- Bone the rabbit legs and sauté the bones in a saucepan with a little oil, a clove of garlic and half of the herbs indicated above so as to obtain an amount of liquid.
- Meanwhile, chop up the rabbit meat and mince all the vegetables with a knife.
- Sauté the vegetables in a casserole, add the meat and allow to cook until all the liquid has evaporated, then add some white wine.
- Finely chop the herbs and fry them to golden brown in a casserole with a little extra virgin olive oil, a sprig of rosemary and a clove of garlic.
- Add the lentils and fry them for 2-3 minutes.
- Add enough water to cover the ingredients and a fresh tomato, peeled and diced.
- Cook until ready.
- Cook the linguine in abundant salted boiling water and when they are al dente, drain the pasta and then toss for a few minutes in a saucepan together with the rabbit sauce and a ladle of the cooking liquid obtained from the rabbit.
- Add salt and pepper to taste.
- Broil the fillet of Trasimeno Lake perch in a non stick frying pan with a little oil and a sprig of thyme.
- Arrange each dish by placing a little lentil stew in the centre of the plate and with the aid of a carving fork, arrange the linguine in concentric circles over the stew.
- Place the broiled fillet of perch over the linguine and top off with a little extra virgin olive oil.
