Paccheri with rabbit ragù

Ingredients

• 320 g paccheri
• 400 g boneless rabbit meat (leg or saddle)
• 180 g Porcini and Pecorino cream
• 1 onion
• 1 carrot
• 1 celery stalk
• 1 sprig of rosemary
• Extra virgin olive oil
• Fresh bianchetto truffle
• Salt, to taste

Preparation

1. Finely chop the onion, carrot and celery.
2. Finely chop the rabbit meat by hand with a knife.
3. In a saucepan, gently fry the chopped vegetables in a little olive oil with the rosemary.
4. Add the rabbit and brown over medium heat for 10 minutes, seasoning with salt to taste.
5. Stir in the porcini and Pecorino cream and cook gently for 5 minutes.
6. Cook the paccheri in salted water, drain while al dente and toss with the sauce.
7. Plate and serve hot, finishing with shavings of fresh bianchetto truffle to taste.