Chef: Marco Bistarelli

Linguine with rabbit meat sauce, Castelluccio lentil stew and royal Trasimeno Lake perch

  • PT100M 100min
  • dificuldade


  • 280 g0SXE007
  • 2 carrots
  • 1 onion
  • 2 cloves of garlic
  • 2 stalks of celery
  • 1/2 leek
  • 1 small bunch of parsley
  • 1/2 glass of white wine
  • extra virgin olive oil, salt and pepper
  • For the lentil stew200 g of Castelluccio lentils
  • 1 clove of garlic
  • 200 g of peeled tomatoes
  • 2 fresh tomatoes
  • 1 carrot
  • 1 celery
  • 1 onion
  • 2 shallots
  • extra virgin olive oil, salt, pepper and rosemary
Linguine n° 7


Bone the rabbit legs and sauté the bones in a saucepan with a little oil, a clove of garlic and half of the herbs indicated above so as to obtain an amount of liquid. Meanwhile, chop up the rabbit meat and mince all the vegetables with a knife.   Sauté the vegetables in a casserole, add the meat and allow to cook until all the liquid has evaporated, then add some white wine. Finely chop the herbs and fry them to golden brown in a casserole with a little extra virgin olive oil, a sprig of rosemary and a clove of garlic. Add the lentils and fry them for 2-3 minutes. Add enough water to cover the ingredients and a fresh tomato, peeled and diced.   Cook until ready. Cook the linguine in abundant salted boiling water and when they are al dente, drain the pasta and then toss for a few minutes in a saucepan together with the rabbit sauce and a ladle of the cooking liquid obtained from the rabbit. Add salt and pepper to taste. Broil the fillet of Trasimeno Lake perch in a non stick frying pan with a little oil and a sprig of thyme.   Arrange each dish by placing a little lentil stew in the centre of the plate and with the aid of a carving fork, arrange the linguine in concentric circles over the stew. Place the broiled fillet of perch over the linguine and top off with a little extra virgin olive oil.
Recipe from the book Pasta - Agra editrice - 2005