Tacconi di biada: first course paired with Elsewhere
Sunday, August 18, 2019
First summer dish based on Tacconi di biada with mushroom ragout and rabbit
Delicious tacconi di biada with mushroom ragout and rabbit, a summer first course to accompany with our natural red wine: IGT red Tuscan the Elsewhere.
BIADA TACCONI WITH RAGU OF MUSHROOMS AND RABBIT
DOSES: 4 PEOPLE
PREPARATION: 80 'MINUTES
2 rabbit thighs
10 basil leaves
200 g of porcini mushrooms
10 cl of extra virgin olive oil
Pecorino di Fossa
FOR BIADA TACCONI:
100 g of dried bean curd
100 g of white flour
2 cl of extra virgin olive oil
For the dressing: peel the tomatoes after having boiled them in boiling water. Bone the rabbit legs, clean the mushrooms and cut them into small pieces. Brown the oil and the chopped shallot in a non-stick pan, add the chopped meat and mushrooms and the chopped basil. Salt and pepper. For the tacconi di badia: sift the flours and place on the work surface in a fountain. Sprinkle with a pinch of salt. Form a hollow and break the eggs, add the oil and knead until the dough is firm and elastic. Chop the pastry with a rolling pin and cut the tacconi (pasta similar to maltagliati). Cook them in boiling salted water. Drain and toss in the sauce pan. Serve the tacconi di biada in dishes sprinkled with grated Pecorino.
Recipe recommended by the sommelière Gisella Fuochi (wine shop CONvinci) for this dish based on Tacconi di badia, to combine with our "Altrove", organic and biodynamic IGT red wine from Tuscany.
Enoteca CONvinci: https://www.facebook.com/littlewinebar/