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Paccheri recipe with rabbit and Jerusalem artichoke Flavia Imperatore of 14-01-2018 [Updated on 22-01-2018]
THE paccheri with rabbit and Jerusalem artichoke they are a first course with a perfect combination. For those unfamiliar with Jerusalem artichoke, it will be useful to know that it is a tuber with the flavor and aroma halfway between the potato and the artichoke, easily combined with other ingredients. The recipe is from chef Alessandro Panizzolo whom I met at QVC a couple of weeks ago. During the Christmas lunch organized by their broadcaster, and in which I was their guest, the chef created this wonderful first course from which I immediately took inspiration for one of my recipes.
Method
How to make paccheri with rabbit and Jerusalem artichoke
Peel the Jerusalem artichoke and cut it into cubes.
Then transfer it to a pan with oil.
Brown it and then add the rabbit, also cut into small cubes.
Mix the ingredients and, after a couple of minutes, add salt, pepper and sage.
Continue cooking for about 15 minutes.
Meanwhile, cook the paccheri in plenty of hot salted water and drain.
Transfer them to the pan and sauté the pasta with the sauce.
Your paccheri with rabbit and Jerusalem artichoke are ready to be served by adding white pepper and sage leaves on the plates.
what in such a case should be done?
It's funny, but it's not clear
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