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Rabbit ragout – Artusian recipe n°94
A tribute to Pellegrino Artusi*. For this ragù we used the Maestro's recipe n°94. A great traditional classic. (From the creator of this wonderful fresh & delicious delight)
Enjoy over crostini as an appetizer; enjoy tossed with pasta for a warm meaty delightful meal. Enjoy as often as you like.
Ingredients: Tomato Pulp, Meat (Rabbit 85%, Pork 15%), Onion, Carrot, Celery, Butter, Milk , Parsley , Sea Salt, Rosemary, Bay Leaf, Black Pepper, Garlic. 250 grams
*Pellegrino Artusi was an Italian businessman and writer, best known as the author of the 1891 cookbook La scienza in cucina e l'arte di mangiar bene.
