Pasta salad with rabbit and truffle

Pasta salad with rabbit and truffle

Details

Difficulty:
3
Time:
Nutrition (per serving)

Calories: 0 kcal

P: 0g | F: 0g | C: 0g
Uomo
Uomo
(Man)
Calories
Carbs
Fats
Donna
Donna
(Woman)
Calories
Carbs
Fats
Allergens Present
Uova (Eggs) Pesce (Fish) Sedano (Celery)

Some evenings ago Carlo and I have a friend of ours at dinner, very expert in cooking. So I created a new and original  pasta salad with interesting ingredients. It’s so tasty and refined you can prepare it for a special occasion, a refined BBQ, a buffet for a celebration …
Its  ingredients are: good-quality pasta (I used emmer pasta for our friend likes it very much like me and my husband but you can choose the kind of pasta you prefer), rabbit, black truffle slices in oil, tuna in oil, hard-boiled eggs, onion, carrot, celery, chives, extra virgin olive oil. The recipe below!

Ingredients

  • 300g (10 1/2 ounces) penne pasta
  • 500g (1.1 pound) rabbit thighs
  • 1 90g (3.2 ounces) can black truffle slices in oil
  • 1 80g (2.8 ounces) can tuna in oil
  • 3 hard-boiled eggs
  • 1 carrot, peeled
  • 1 little onion, peeled
  • 1 celery stalk, cleaned and washed
  • Fresh chives, according your taste
  • Extra virgin olive oil
  • Salt

Rabbit-and-black-truffle pasta salad recipe

Preparation and cooking

    - The day before.
    Boil rabbit in abundant salt water in which you have added onion, carrot and celery too.
    Boil until rabbit meat is tender.
    Turn off the stove and let rabbit cool in its cooking water.
    Then bone it, cut its meat into thin strips and put in a little bowl.
    Drain tuna in oil well, transfer it in a little dish and crush with a fork.
    Add to the bowl.
    Cover with olive oil and chill overnight.
  • - The day after.
    Cook pasta al dente stage following the instructions on the package.
    Meanwhile boil eggs, let them cool in cold water, shell and separate yolks from whites.
    Crush them with a fork and transfer in a large bowl.
    Add all rabbit meat well drained from preserving oil.
    Add chives too.
    Drain pasta, run under cold water to stop its cooking.
    Drain again and transfer to the bowl.
    Drain black truffle slices from preserving oil but put apart it (you need it just before serving).
    Add all truffle slices to the bowl and stir.
    Season to taste with salt, if necessary.
    Cover and let your pasta salad rest for almost an hour before serving.

Just before serving

  • - Just before serving add some teaspoons truffle oil and stir.

Note

Tips

  • - My tip is to prepare this pasta salad some hours ahead.
  • - Some of you, used to find nutrition facts of my recipes, is wondering, for sure, ... and calories, fats ...? never mind. It is better. Impossible to calculate the right amount of olive oil. On the other hand this is a dish that you make rarely, right?

Menu planning

  • - This rabbit-and-black-truffle pasta salad serves 8 only if you serve it in a full menu. On the contrary, if you plan it for your family menu, it must be a single-course meal and serves 4.
  • - If you are interested in a full menu, Italian style with this pasta salad, look at the next paragraph.

Useful links for this recipe

  • - I often use black truffle in my dishes because I had learned to use it since I was a girl.
    Usually, my husband and I buy black truffle online. Look at the page of our favorite retailer Italia Tartufi
  • - If you are interested in black truffle properties and uses in cooking, have a look at our page dedicated to black truffle.
  • - Want to know my full menu with this pasta salad? here's my summer menu!

Loretta

What's the right wine ?

Pair a red wine such as Bardolino (wine from Veneto) to this pasta salad.