Ingredients for 4 persons:
- 250 gr of Tagliatelle Filotea
- 4 slices of boned rabbit
- 1 clove of garlic
- a sprig of parsley
- 2 tbsp of grated
- 4 slices of bacon coppata
- 4 pieces of pecorino cheese (if desired)
- 700 gr of tomato puree
- a glass of white wine
- 1\2 onion
- 2 basil leaves (or a dusting of powdered dried basil)
- extra virgin olive oil
Stretch out and beat with a meat mallet all slices of rabbit, then rests on all of them a slice of bacon coppata, a piece of cheese, a sprinkling of grated parmesan and a little bit of garlic and chopped parsley. Roll up each slice and close with a couple of toothpicks.
In a clay pot large enough, browning the onion with a little ‘oil, add the rolls of rabbit and brown it for good, deglaze it with the white wine and add salt to taste. When the wine has evaporated, add the tomato sauce and basil. Cook for at least an hour and a half slowly,to have a very tender meat.
After about an hour add salt to taste and continue to cook for half an hour remaining.
Cook the Tagliatelle Filotea in salted boiling water, drain the egg pasta, dress with the sauce made and enjoying it all together with the rolls.