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
1Â 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.
2Â 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.
3Â Meanwhile, cook the pasta for 10 minutes, after which add the pasta to the pan containing the other ingredients already prepared for risotto.
4Â Final touch: add the Vezzena cheese flakes and a sprig of rosemary.