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spelt chitarra with white rabbit ragù, saffron and white truffle

The spelt chitarra with rabbit ragù is an old peasant recipe, revisited, passed down to me by a great master of cooking and life, “Rocco Marcantonio,” and dedicated to him.

INGREDIENTS

(for 10 people)
  • 1 kg Spelt pasta
  • 1 Deboned rabbit cut into large pieces
  • ½ L milk
  • 1 Glass white wine
  • Onion, carrot, celery, aromatic herb mix
  • Juniper berries
  • Olive oil, salt

METHOD

  1. Brown the diced rabbit together with the aromatics and the aromatic herb mix.
  2. Deglaze with white wine, add vegetable broth and cook for about 1 hour.
  3. Add the milk previously flavored with saffron stigmas.
  4. Continue cooking for at least 20 minutes.
  5. Add salt to taste.
  6. Cook the spelt pasta and dress with the sauce, mixing well.
  7. Finally add white truffle shavings to taste.

suckling goat with dried cherry tomatoes

INGREDIENTS

(for 5 people)
  • 1,5 Kg Suckling goat
  • ½ L White wine
  • 1 Small glass brandy
  • 100 g Dried cherry tomatoes
  • 1 Onion
  • Parsley, salt, pepper, thyme, rosemary to taste
  • Extra virgin olive oil to taste

METHOD

  1. Clean and cut the goat into pieces, soak in white wine for about 2 hours, drain well and place the pieces in a pan to dry over low heat without fat. 
  2. Meanwhile add oil, chop the onion, parsley and dried tomatoes and combine with the goat; season with salt and pepper.
  3. Cook for about 10 minutes, add a little water and the remaining aromatics, continue cooking for another 5 minutes.
  4. As soon as the water has reduced, add the brandy, mix well and let simmer over low heat until fully cooked.
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