Saturday, 20 June 2009

Rabbit tortellini

I recently had a week day at home. A stolen treat; I'd taken a day of annual leave to get to an appointment, I couldn't go to the appointment but I decided that a mental health day was in order.

And at lunchtime, something tasty, quick, and slightly luxurious was called for.

Rabbit tortellini (serves 2)

1 packet cheese tortellini
2 cloves garlic
3 or 4 marinated artichoke hearts
1/2 jar of tonno di coniglio
1 packet of baby spinach leaves (120g)
2 tbs sour cream
2 tbs dry sherry

Cook the tortellini according to packet instructions.

In a saute pan big enough to accommodate both pasta and sauce, saute sliced garlic in some of the oil from the artichoke hearts and add the chopped artichokes and shredded rabbit and cook for 2 or 3 minutes. Add the sherry, when it has bubbled off, add the sour cream and baby spinach leaves. As the sour cream melts into the sauce, add the drained tortellini and stir it around, letting it absorb the sauce and wilt the spinach. Serve in wide bowls with lots of freshly ground black pepper. No extra salt or grated parmesan is needed.

6 comments:

HH said...

Oh that looks lovely! An excellent use of your day off!

Teresa Cordero Cordell said...

Foodycat, you are an adventurous soul. I don't know if I could bring myself to eating rabbit without thinking about Thumper, but I would probably close my eyes and give it a go. What if I make your recipe with chicken instead? :)

Foodycat said...

HH - thanks! I want another day just like it!

Teresa - my problem was actually that a rabbit looks like a skinned cat. It would be fantastic with chicken!

Debinhawaii said...

Sounds like a delicious dish!

kat said...

Its funny we were just talking over dinner last night about how much we liked rabbit (after eating crispy rabbit dumplings)

Foodycat said...

Deb - it was! The artichokes and rabbit meat went really well together.

Kat - rabbit dumplings sound delicious!

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