{"id":38563,"date":"2024-02-22T18:04:10","date_gmt":"2024-02-22T17:04:10","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=38563"},"modified":"2024-03-28T17:40:52","modified_gmt":"2024-03-28T16:40:52","slug":"tagliatelle-n-107-with-white-ragu","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/us\/recipes-us\/tagliatelle-n-107-with-white-ragu\/","title":{"rendered":"Tagliatelle No. 107"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"TAGLIATELLE n\u00b0 107 con RAG\u00d9 BIANCO\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/GauRM4pWdHE?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<\/h3>\n\n\n\n<p><strong>FOR 2 PEOPLE<\/strong><\/p>\n\n\n\n<p><em>250 g Tagliatelle No. 107 Rummo<br>1 kg rabbit<br>1 onion, carrot, celery<br>1 head of garlic<br>Bay, basil, rosemary, to taste<br>15 g juniper berries<br>1\/2 glass of white wine<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>Fry the rabbit slices in a saut\u00e9 pan with extra virgin olive oil, turning them to cook on both sides.\nAfter adding white wine and cooking off the alcohol, add salt, pepper, garlic head, juniper berries, bouquet garni, 600 ml water and cook for 40 minutes on a low heat with the lid on.\nOnce cooked, remove the rabbit from the heat and place the slices on a chopping board. Also remove bouquet garni, garlic and juniper berries from the saut\u00e9 pan.\nTake care of the &#8220;soffritto&#8221; by finely chopping onion, carrot and celery. Fry them for a few minutes in the same pan in which you cooked the rabbit, adding extra virgin olive oil, salt and pepper. Stir well.\nAfter cleaning and cutting the rabbit into pieces, pour it into the saut\u00e9 pan with the &#8220;soffritto&#8221; and stir. Add 200 ml unsalted water and cook for 20 minutes with the lid on.\nCook the Tagliatelle in a pot of salted boiling water. Drain them &#8220;al dente&#8221; and finish cooking them directly in the saut\u00e9 pan with the rabbit, adding a ladle of cooking water. Stir to mix well.\nRemove from the heat and serve, adding a pinch of pepper and grated Parmigiano Reggiano. Ready to enjoy!<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/us\/list\/recipes-us\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 2 PEOPLE 250 g Tagliatelle No. 107 Rummo1 kg rabbit1 onion, carrot, celery1 head of garlicBay, basil, rosemary, to taste15 g juniper berries1\/2 glass of white wine DIRECTIONS Fry the rabbit slices in a saut\u00e9 pan with extra virgin olive oil, turning them to cook on both sides. After adding white wine and [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":38565,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[941],"tags":[2017],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/02\/Master_Preview-3.jpg",1080,1080,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/02\/Master_Preview-3.jpg",1080,1080,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/02\/Master_Preview-3.jpg",1080,1080,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/02\/Master_Preview-3-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/02\/Master_Preview-3.jpg",1080,1080,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/02\/Master_Preview-3.jpg",1080,1080,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/02\/Master_Preview-3.jpg",1080,1080,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/us\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 2 PEOPLE 250 g Tagliatelle No. 107 Rummo1 kg rabbit1 onion, carrot, celery1 head of garlicBay, basil, rosemary, to taste15 g juniper berries1\/2 glass of white wine DIRECTIONS Fry the rabbit slices in a saut\u00e9 pan with extra virgin olive oil, turning them to cook on both sides. After adding white wine and&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tagliatelle No. 107 | Pasta Rummo - Lenta Lavorazione<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pastarummo.it\/us\/recipes-us\/tagliatelle-n-107-with-white-ragu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tagliatelle No. 107 | Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTS FOR 2 PEOPLE 250 g Tagliatelle No. 107 Rummo1 kg rabbit1 onion, carrot, celery1 head of garlicBay, basil, rosemary, to taste15 g juniper berries1\/2 glass of white wine DIRECTIONS Fry the rabbit slices in a saut\u00e9 pan with extra virgin olive oil, turning them to cook on both sides. 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