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Rabbit ragout Riolfi Sapori: discover the 3 most famous Italian recipes

Rabbit ragout Riolfi Sapori: discover the 3 most famous Italian recipes

Rabbit ragout is an excellent condiment for pasta made from light and delicate white meat: a tasty alternative to traditional meat sauce prepared with minced meat, which goes perfectly with egg pasta.

The rabbit belongs to the category of white meat and is particularly appreciated for its excellent digestibility and its low intake of fat and cholesterol: it has a high protein value, but very few calories compared to other meats and this is why it is often indicated for people who are following a controlled diet.

If compared with other meats, it is also hypoallergenic and is therefore particularly suitable for feeding in the first years of life or for people in convalescence.

Rabbit meat, as well as for its undisputed nutritional properties, is also very appreciated for its strong but delicate taste and lends itself perfectly to being prepared stewed, in a pan, stuffed and also, after a long marinade based on white wine and vinegar, as an excellent meat sauce.

The preparation of rabbit Rabbit ragout can be considered a bit long and laborious: the rabbit in fact has very fragile bones and therefore it is always necessary to make sure that there is no dangerous flake left in the middle of the meat.

If it is a wild animal or in any case raised in a free-range way by farmers, it is always advisable to proceed with a long marinade based on vinegar, white wine and aromas before cooking, in order to eliminate the taste of wild that could be unwelcome.

An excellent solution for those who have little time to devote to the kitchen, but do not want to give up the taste of tradition is to choose the Rabbit Ragout of Riolfi Sapori prepared according to ancient recipes handed down from the family to generation to generation.

Riolfi Sapori is an artisan company that offers a wide and varied selection of ready products made with the products of the earth and elaborated according to tradition.

The Piedmontese rabbit ragout, perfect to use to season pasta or in combination with polenta, is prepared according to the classic recipes of game experts and is nuanced with Barbera Doc wine, aromatic herbs and fresh vegetables such as celery, onion and carrot.

Rabbit ragout: the great classic of the cacciatore recipe

The rabbit ragout, prepared using the classic ingredients of the cacciatore variant, is a traditional peasant dish based on rabbit meat, carrots, garlic, onion and tomatoes.

The basic ingredients of this recipe are:

  • rabbit already cleaned and boneless
  • a glass of dry white wine
  • Vinegar
  • an onion
  • aromas (wild fennel, sage, rosemary, bay leaf)
  • mixed sauté
  • tomato sauce
  • tomato paste
  • extra virgin olive oil
  • black olives (to taste)
  • salt and pepper

1. After marinating the rabbit with white wine and vinegar for at least a couple of hours and preparing a mixed sauté you can start cooking the minced rabbit meat in a pan or reduced to small pieces.

2. After browning it for a few minutes you can deglaze with white wine and add the aromas and coarsely chopped garlic leaving to brown for a few minutes.

3. Then you can incorporate the tomato puree with a little concentrate and cook with the lid over low heat for at least 30/40 minutes.

4. Always check that the ragout does not dry out too much and possibly add a few ladles of hot water slightly flavored.

5. Check the salt and optionally, to taste, add the black olives a few minutes before serving.

White rabbit ragout

The white rabbit ragout is a condiment much appreciated by those who love first courses prepared according to tradition: the particular flavor of the rabbit goes perfectly with the pasta and the addition of aromatic herbs such as rosemary, bay leaf and thyme. The result is a first course with an irresistible scent that conquers everyone from the first bite!

The basic ingredients of this recipe are:

  • ground rabbit
  • mixed sauté
  • white wine
  • aromatic herbs (thyme, bay leaf, rosemary)
  • garlic and onion
  • Extra virgin olive oil
  • salt and pepper
  • vegetable broth

1. First prepare the vegetable broth and sauté.

2. Start to brown the sauté and first add the aromas and then the minced meat, cooking it for about ten minutes over low heat.

3. Deglaze with white wine, salt and pepper rule.

4. Then pour 2 ladles of vegetable broth and cook with lid on low heat for at least 2 hours.

5. Always remember to check that the pasta does not dry out too much and possibly add a few ladles of broth during cooking.

Rabbit and mushroom ragout

The scent that emanates from this dish is very reminiscent of the kitchens of grandmothers on Sundays when they dedicated themselves to the preparation of traditional dishes: for this variant you can choose to prepare it all at home or buy the rabbit ragout of Riolfi Sapori and then proceed with the customization of your recipe.

To the basic ragout you can add:

  • Taggiasca olives
  • nail mushrooms
  • garlic
  • vegetable broth

1. Carefully clean the mushrooms by cutting the final part and, after washing and driing, boil them for 20 minutes in a little salted water and then sauté them in a pan, season with salt and pepper (after browning the garlic for a few minutes).

2. Once you have the rabbit ragout ready, you can proceed with the customization of the recipe, adding the mushrooms previously prepared and the Taggiasca olives. Cook over moderate heat for about ten minutes, so that all the flavors blend perfectly.

This rich and tasty ragout is perfect for a first course prepared with egg pasta, but also as a condiment for lasagna.

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