Tagliatelle with rabbit and black truffle

Tagliatelle au ragoût de lapin et de truffe noire by Rubber Slippers In Italy

Well it didn't take me long to remediate that disappointing rabbit and truffle tagliatelle in Parma. This dish has inspired me to prepare more fresh pasta at home, because it really does taste so much better made from scratch. Flour, eggs, salt. A little bit of elbow grease to knead and roll out the dough and the rest is easy. Regarding tagliatelle, I prefer the rustic appeal of hand-cut strands instead of the uniform look of a pasta machine, but the ragu or sauce or however it comes served is open to a variety of options.

Rabbit and chicken burgers. I love the quality of AIA products and wish we had these in Hawaii. With egg pasta for substance and black summer truffle as glam, the humble rabbit received royal treatment with the addition of french sweet butter and carrots cut in a fine brunoise. I purposely did not want to go with olive oil since truffles and butter go together like...William and Kate?

Two large eggs to 200 grams of all-purpose flour (tipo "00" in Italy) plus a half teaspoon of salt is what I need to make enough for 2 servings. I also add a tablespoon of water if it's low humidity, but the dough should become smooth and firm upon kneading. Don't be shy about sprinkling in flour over the tagliatelle after opening them up. It'll keep them from sticking.

For the ragu: 6 ounces minced rabbit, 1/4 cup sweet butter, 1/4 cup brunoise-style carrots, a few slices of black truffle. Gently cook the carrots in butter until fragrant. Add the rabbit and cook until done; season with salt and pepper. Stir in truffle slices, set aside and keep warm. Cook the pasta, drain quickly (you want some of that wet moisture from the water) and stir into rabbit sauce. Combine to mix well and serve immediately.