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Rabbit fillet with truffle sauce on tagliatelle

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Ingredients for 4 servings:

  • 2 points rabbit meat
  • 1 jar sauce (summer truffle sauce)
  • 400 tagliatelle pasta, al dente
  • 1 tbsp red pepper in brine
  • 6 cl Marsala
  • 1 cup crème fraîche

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Brown the fresh fillets in a very hot pan and let them rest on a wooden board for about 5-7 minutes. In the same pan, reduce the summer truffle sauce with Marsala, red pepper, and crème fraîche. Now add the fillets and let them simmer for about 5 minutes. Serve the al dente pasta with the rabbit slices on plates and drizzle with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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