Lindy Valdez
Contents
show
Roast rabbit with a fresh paprika-olive sauce and tagliatelle.
8 servings
Ingredients
For the rabbit roast:
- 1 1/3 kg rabbit rolled roast
- Salt
- pepper
- 2 tbsp olive oil, cold pressed
- 1 bunch of soup greens
- 1 sprig of rosemary
- 2 sprigs of thyme
- 100 ml white wine, dry
- 400 ml chicken stock
For the sauce:
- 50 grams of spring onions
- 1 clove of garlic
- 60 g of Serrano ham
- 120 g peppers, yellow
- 120 g peppers, red
- 120 g peppers, green
- 20 g tomatoes, dried
- 2 tbsp olive oil, cold pressed
- 1 tbsp herbs, fresh
- 30 g olive, black
- Salt
- pepper
As an attachment:
- 600g of tagliatelle
Preparation
- Season the roast rabbit with salt and pepper. Heat the oil in a roasting pan and sear the roast all over, remove. Add the cleaned and finely chopped soup vegetables and sauté. Insert the herb sprigs, deglaze with the white wine and allow to reduce slightly. Place the rolled roast on the vegetables and roast in the preheated oven at 180°C top/bottom heat (convection oven 160°C) for approx. 35-40 minutes, pour the hot stock over and over again.
- For the sauce, clean the spring onions and cut them into fine rings. Peel and chop the garlic. Finely dice the ham. Halve the peppers, remove the stalks, seeds, and white partitions, and cut the flesh into small cubes. Also finely dice the sundried tomatoes. Heat the oil in a saucepan, and sauté the onions, garlic, and ham in it. Add the peppers, tomatoes, and herbs and sauté briefly.
- Remove the roast from the oven, wrap in aluminum foil and let rest for 10 minutes. Strain the roast stock through a sieve to the peppers. Simmer for 5 minutes, add the olives, and season again.
- Prepare tagliatelle according to package directions.
- Cut the roast into slices and arrange it on preheated plates with the sauce and tagliatelle.
- Also, discover our festive roast goose recipe! Also, try our Roast Veal recipe and this Braised Rabbit recipe!
