La Riccia with rabbit

The recipe presented by Maria Grazia Cucinotta in the program L'ingrediente perfetto on La7, created together with the chef Flavio Biondo.

Difficulty: Easy

Time: 45 minutes

Ingredients

for 4 people

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.

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