Issue link: https://maltatoday.uberflip.com/i/1401709
maltatoday | SUNDAY • 15 AUGUST 2021 8 FOOD Pasta Rabbit Sambuca Recipe by Noel Paris – Winner of Gourmet Challenge Thursdays at 6:30pm on TVM Repeats Monday at 2.00pm on TVM2 Friday at 5.30pm on TVM2 gourmettoday.recipes Facebook @gourmetchallenge • 300g fresh tagliatelle • 2 tbsp olive oil • 1 tsp butter • 300g deboned rabbit lion cut into small pieces • 2 onions • 2 cloves of garlic • 1 bay leaf • 1 tsp curry • 1 tsp mixed spice • 1 cinnamon stick • 1 tsp cooking salt • 1 beef stockpot • 300g cherry tomatoes • 2 tbs tomato paste • ¼ cup Sambuca • ¾ cup Kinnie • ½ cup pasta water • ½ cup grated Pecorino cheese • 2 Maltese peppered chee- selets (ġbejniet tal-bżar) • Some fresh finely chopped parsley INGREDIENTS METHOD 1. Heat a large sauté pan over medium heat and add olive oil and butter. 2. Add the spices, garlic, and onion and cook until golden brown. Add rabbit meat and cook for about 5 minutes, stir- ring frequently. 3. Add the stockpot and the Sambuca. 4. Once the Sambuca reduces, add the to- mato paste and the cherry tomatoes and cook for 5 minutes. Finally, add the Kin- nie and let the sauce simmer for 20 min- utes. 5. In the meantime, cook the fresh pasta ac- cording to package instructions. Before draining the pasta set aside ½ a cup of pasta water. 6. Drain and add the pasta to the sauce. On high heat mix the pasta with the sauce and add the pasta water you set aside earlier together with the pecorino. Keep mixing until the sauce starts to thicken. 7. Plate the pasta and finish off with some grated Maltese goat cheeselets 8. Optional: Serve a piece of fried rabbit liv- er on top of the paste.