Samantha 38 G Free Sample

Pappardelle Pasta with Mushrooms and Porcini Mushrooms

Ingredients

see recipe for pappardelle pasta with mushrooms base


for rabbit sauce
400 g of rabbit meat
(I usually use the flesh of the shoulders)

1 small carrot 1 / 2
celery 1 shallot parsley


80 g bacon spread 3 tablespoons of extra virgin olive

30 g butter 2 tablespoons of tomato sauce
½ cup dry white wine 1 teaspoon bouillon
bimby
100 g of water 1 bay leaf

salt and pepper to taste 6 tablespoons of Parmesan cheese


Accessories
a pot to cook pasta, or a machine tirapasto rolling pin, a knife



Preparation Prepare the dough.

While the dough rests, start preparing the sauce: put in Mixtopf geschlossen the rabbit meat into small pieces: 5 Speed \u200b\u200b4 sec, remove and set aside

Without clean the jug, combine the bacon, carrot, celery, shallots and parsley, chop: 5 vel 7 sec, down to the bottom, add 3 tablespoons of oil and 10 g of butter: 5 min 100 ° speed Sanftrührstufe

add the pulp of the rabbit: 10 min 100 ° speed Sanftrührstufe , pour the wine from the hole.

Add 100 g of warm water, 2 spoonfuls of tomato sauce, 1 teaspoon of nut bimby and the bay leaf, salt and pepper, bake 20 min 100 ° speed Sanftrührstufe, taking the cup on the lid with 50 g of water, for hot water if the sauce is lengthened.

Put a saucepan of water to cook the pasta, roll the dough at least 1 cm wide and cut into 1 / 2, when the water boils, toss the pasta and drain it after 2 minutes, put them back in the pot add the rabbit sauce now ready restande butter and grated Parmesan. Adapted from cookbook

-bimby.it.

good: D