Lunch/ Meal/ Pasta

Rabbit Liver Pappardelle

This is a very simple recipe for one of the most enjoyable pasta sauces we’ve ever eaten

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Rabbit Liver Pappardelle

(1 votes, average: 5.00 out of 5)
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By MC – Serves: 4

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Ingredients

golden drop olive oil

1 onion diced

2 garlic cloves minced

1 tbsp fennel

500g rabbit liver chopped

150 ml white wine ( 1 glass)

1 tsp Chilli powder

300 ml stock

400ml tomato sauce

2 tbsp kunserva (tomato paste)

3 tbsp Cucina D'Oro cooking sauce

1tsp sea salt

1 tsp black pepper

1 grated Maltese cheeselet

30 g grated Parmesan

400g cooked pappardelle

200g torn goats cheese

handfull of fresh basil sliced

Fior di vita goat cheese

Instructions

1

Fry the onion, garlic and fennel in some golden drop olive oil

2

Add the rabbit liver and cook for 2 minutes

3

Add the white wine, chilli powder and chicken stock chook for 2 minutes

4

add the tomato sauce and tomato paste

5

Let simmer for 5-7 minutes

6

Add the cooking sauce, salt and pepper, grated parmesan and mix well.

7

Remove from heat

8

Add the cooked pappardelle, maltese cheeslet, and basil. Mix well

9

Serve with Fior di Vita goat cheese on top.