The recipe presented by Maria Grazia Cucinotta in the program L'ingrediente perfetto on La7, created together with the chef Flavio Biondo.
Ingredients
for 4 people
La Riccia Porreca 280 gr
Rabbit meat 180 gr
Jowls 50 gr
Rice Flour as much as needed
Shallot 1
Leek 1
Carrot 1
Dry white wine 1 glass
Vegetable broth 500 ml
Vezzena Cheese 50 gr
Rosemary 1 sprig
Thyme 1 sprig
Salt as much as needed
Pepper as much as needed
Oil as much as needed
Preparation
1 Cut the rabbit into strips, coat them in rice flour and brown them in a pan with oil and a pinch of salt, add the broth and cook for 30 minutes.
2 In another pan, stew the guanciale cut into strips with shallot, leek and carrot; then add the rabbit sauce and blend with the white wine and finally add the cooking water.
3 Meanwhile, cook the pasta for 10 minutes, after which add the pasta to the pan containing the other ingredients already prepared for risotto.
4 Final touch: add the Vezzena cheese flakes and a sprig of rosemary.
