From the award winning Caccia e Corte range of quality Tuscan game sauces.
This special rabbit ragu is based on an ancient recipe recreated by chefs Rosalia and Piero Caruso at La Cucina in Castelfiorentino near Siena. It is produced in limited quantities using the very finest and freshest ingredients.
Whereas hare is rich and gamey in flavour, good wild rabbit from Tuscany has a fresher, more subtle taste, ideal for an all year round pasta sauce.
The ragu has a particularly high meat content from the best cuts of the rabbit, which is prepared with a traditional ragu base of extra-virgin olive oil, red Tuscan IGT wine (Tuscan reds are particularly suited to this job), chopped tomatoes, red onion, celery, carrots and Tuscan herbs and spices. It contains no preservatives or artificial additives.
The meat is very gently simmered for a long, long time until it is incredibly tender and has imparted all its flavours into the thick sauce. Gourmet pasta dishes have never been so easy!
|HOW TO USE – SUGGESTIONS
The ragu only requires heating and it’s ready to receive the pasta.The classic pasta for Tuscan wild rabbit ragu is Pappardelle. Other long pasta like tagliatelle, Bucatini, Linguini or Spaghetti also work well.Delicious served over polenta.Works well on crostini or small pieces of toasted bread.
Once served, sprinkle some 24 month grated parmesan over.
A good chianti classico or other Tuscan red is the perfect accompaniment.
Extend the sauce by adding a couple of tablespoons of the pasta cooking water and a tablespoon of extra-virgin olive oil. Remember Italians don’t smother the pasta in mountains of sauce and that’s why the quality of the pasta is so important. The sauce can be extended further by adding a little tomato passata.
Chopped tomatoes, rabbit, extra-virgin olive oil, red onions, white wine, celery, parsley, salt and pepper.
Long life product. Once opened, keep in fridge and consume within 10 day