Ingredients for 4 persons:

  • 250 gr. of Pennette della Domenica
  • 100 gr. of rabbit meat
  • 100 gr. of chicken breast
  • 100 gr. of ground veal
  • 1 white onion
  • 1 stalk of celery
  • 1 carrot
  • 1 and 1/2 grapefruit
  • 2 2 teaspoons grapefruit zest
  • 1/2 cup of white wine
  • 300 ml of water
  • 40 gr. of extra virgin olive oil
  • salt, pepper and nutmeg
  • 2 leaves of fresh basil
  • Grated Parmigiano Reggiano
Taste Sunday’s Pennette


Chop celery, carrot and onion, pour it in a pan with extra virgin olive oil and sauté.  Meanwhile, chop the chicken and the rabbit meat with a knife. As soon as the mixture is wilted, add the meat and cook over high heat uncovered for 5 minutes.

Deglaze with the white wine and all the juice of 1 grapefruit. Add the basil, a pinch of pepper, nutmeg and salt to taste.  Lower the heat, add 300 ml of water, close the pan with the lid and cook for 45 minutes.

Cook the Pennette della Domenica Filotea in plenty of salted boiling water. Drain the egg pasta and toss it in a pan with the sauce, the juice of 1/2 grapefruit and two teaspoons of grapefruit zest.

Serve hot, sprinkle with Parmesan cheese to taste and enjoy!

Buon appetito!

Ringraziamo SaraFoodblogger marchigiana di Le delizie di Saretta, autrice della ricetta e della foto realizzata con la nostra pasta all’uovo.