Egg tagliatelle with white rabbit ragù

Ingredients

For 1 serving

• Egg pasta70 g
• Rabbit130 g
• Carrots40 g
• Celery30 g
• Onion30 g
• White wine50 ml
• Green olives4
• Extra virgin olive oil10 g
• Rosemaryto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs, celery, sulphites,

Method

1. Peel the carrot, trim the celery, peel the onion and chop everything finely; rinse the rabbit pieces and pat them dry with kitchen paper.
2. In a saucepan heat the oil over a medium-high heat and brown the rabbit for 6–8 minutes, turning, until golden on all sides; add the chopped vegetables and cook for 3 minutes, until softened.
3. Deglaze with the white wine and let it evaporate for 2 minutes, until you can no longer smell the alcohol; add a sprig of rosemary, a ladleful of water, salt and pepper.
4. Cover and cook over a low heat for 40 minutes, turning now and then and adding a splash of water if the juices dry out, until the meat comes away easily from the bones.
5. Lift out the rabbit, let it cool for a couple of minutes, then take the meat off the bones and shred it with your fingers, watching out for small bones. Return it to the cooking juices with the green olives, sliced, and heat for 3 minutes over a low heat. Meanwhile bring the pasta water to the boil.
6. Salt the water and cook the egg tagliatelle for the time on the packet, until al dente; drain them, keeping a little water, and toss them in the ragù for 1 minute, until well coated.