Recipe for fettuccini with rabbit
It’s been a week since I managed to get the white apron in MasterChef, and I won’t keep you waiting for the recipe of my audition dish ??♂️
Ingredients
- 450 gram Pasta fresh fettuccini
- 1 pcs. Rabbit
- 60 gram Butter
- Lardo 15 thinly sliced pieces
- Mint 1 handful
Instructions
- Divide the rabbit; in this recipe, we only use the body of the rabbit, so we cut off all 4 legs. They can be saved for another dish.
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Rub the rabbit with oil and season with salt and pepper, then cover the rabbit with the slices of lardo.
- Roast the rabbit for 35 minutes in a preheated oven.
- When the rabbit is done, let it rest for 10 minutes.
- Now cut the meat off the rabbit and slice it into strips about 1 cm thick.
- Cook the fettuccini according to the instructions on the package.
- Slowly melt the butter in a pan.
- When melted, add the roasting juices from the rabbit to the butter along with the meat and lardo.
- When the fettuccini is done, transfer it to the pan with the meat and mix well.
- If it gets too dry, some of the cooking water can be added.
- Cut the mint into strips and add it just before serving.
- Serve with a sprinkle of fresh pepper on top.