In the kitchen, there's no such thing as waste, only waste! With a little imagination, you can create delicious dishes even with just a few ingredients. Discover the recipe for Candele with rabbit and raw peas, prepared in this episode of Ale Borghese Kitchen Sound by Chef Alessandro Borghese and today's guest, Chef Cristiano Tomei.
Watch the video and try the recipe!
Ingredients for 4 people- 350 g of Armando Pasta Candles
- 600 g of minced rabbit
- 1 carrot
- 1 celery stalk
- 2 pear thighs
- 1 onion
- 1 lemon
- Fresh peas
- Nutmeg
- Fresh basil
- Wine vinegar
- Butter
- Salt
- Pepper
- Extra virgin olive oil
Cook the Candele in plenty of salted water.
Prepare the soffritto with celery, carrot, and onion. Place everything in a pan with extra virgin olive oil and sauté for a few minutes. Add the rabbit meat and a pinch of nutmeg and cook.
Meanwhile, shell and clean the peas. Dice the pears with the peel and macerate them with a little wine vinegar and a pinch of salt.
Add a knob of butter, the fresh peas, and the grated lemon to the rabbit ragù, season with salt, and cook for a few minutes. Plate and serve hot.
