The art of Italian cooking: pasta salad with truffle and rabbit

Posted on | July 8, 2010 | 1 Comment

Hi, this is the sixty first post about the art of cooking Italian pasta.
This evening Carlo and I have a friend of ours at dinner, very expert in cooking. So we created and made 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 (we used felt pasta for our friend and we like it very much 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.

If you serve this pasta salad at lunch for your family it serves 4 people. On the contrary if you serve it in a complete menu for a special occasion it can serve 6-8 people.

Ingredients

300 g (10 1/2oz) short pasta
500 g (1lb and 1 1/2oz) rabbit thighs
1 90 g (3 1/4oz) can black truffle slices in oil
1 80 g (2 3/4oz) can tuna in oil
3 hard-boiled eggs
1 carrot, peeled
1 little onion, peeled
1 celery stalk, cleaned and washed
A little bunch fresh chives, chopped
Extra virgin olive oil
Salt

The day before. Boil the rabbit in abundant salt water in which you have added the onion, carrot and celery. Boil until the rabbit meat is tender. Switch off the gas and let the rabbit cool in its cooking water.
Then bone it, cut its meat into thin strips and put in a little bowl.
Drain the tuna in oil, 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 the pasta al dente stage following the instructions on the package or reading our page dedicated to the  rules for cooking pasta.

Meanwhile boil the eggs, let them cool in cold water, shell and separate the yolks from the whites. Crush them with a fork and transfer in  a large bowl. Add the rabbit meat well drained from the preserving oil and chives.
Drain the pasta, run under cold water to  stop the cooking. Drain again and transfer to the bowl.
Drain the black truffle slices from the preserving oil but put apart it (you need it just before serving). Add the truffle slices to the bowl and stir.
Cover and let the pasta rest for almost an hour before serving.
Just before serving add some teaspoons truffle oil and stir.

Look at other pasta salad recipe ideas on our website.

Within few days we’ll publish a complete summer menu with this pasta salad recipe on the page dedicated to thematic menus, Italian-style.

Mastering the art of Italian cooking has a complete list of our entries.

Greetings from Italy

Carlo & Loretta

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