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Penne with rabbit and aubergine sauce

Method

This is a very tasty first course and it originated using the less valued parts of the rabbit and then the aubergines, either round or long according to preference, make the dish very refined. The sauce is flavoured with chopped parsley. In a wide-bottomed aluminium pan heat the oil with the finely chopped shallot, then add the parts of the rabbit cut into small dice. Leave to brown on a high flame and add the dry white wine. Add the boiling stock to continue cooking. As soon as it has evaporated, add the aubergines cut into thin slices, sprinkle with chopped parsley and season with salt and pepper. Cook the pasta in plenty of salted, boiling water and then, once drained, sauté in the pan with the sauce. Any type of short pasta can be used instead of pennette, for example gemelli or sedanini. An excellent suggestion is to sprinkle the dish with Pecorino cheese when cooked.

Ingredients for 4 people
400 gr Penne
300 gr rabbit meat
160 gr long aubergines
60 gr shallot
1/2 dl white wine
1 dl vegetable stock
50 gr chopped parsley
salt
pepper

Durum wheat semolina pasta

047 Penne

047 Penne
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g