Chickpeas fusilli with rabbit ragout

: 20′

: 45′


Clean and dice the carrot, the celery and the leek. Place them in a mixer with the diced bacon and chop roughly. In a frying pan, heat 3 tablespoons of oil with the flattened garlic, the bay leaf and the sage leaves.

Add the chopped mix and the rabbit meat and cook on medium heat for 15 minutes. Add the wine and let the alcohol evaporate. Add two ladles of hot stock and cook for a further 20 minutes, adding more stock if necessary, to obtain a sauce that must be dense but not dry. Add salt and pepper to taste. Remove the garlic, the bay leaf and the sage. Add the toasted pine nuts, the olives, a sprinkle of oregano, and continue to cook for a few minutes. In the meantime, cook the pasta with plenty of salted water. Drain the pasta when "al dente" and add the sauce. 

Ricette di Cucina Moderna - Mondadori


320 g Delverde chickpeas fusilli

300 g rabbit mince

40 g sweet bacon

1/2 carrot

1/2 celery stem

1/2 leek

2 garlic cloves

1 bay leaf

1 stem sage

1 stem rosemary

80 g olives

40 g pine nuts

0.2 l white wine

Meat stock

Extra virgin olive oil

Salt and pepper