Tagliatelle with white ragù and Modena PGI Gold Balsamic Vinegar

In this exclusive recipe, created for Acetaia Malpighi by IFSE chefs, our Balsamic Vinegar of Modena PGI in the "Gold" version is the real star.
With its high density (1.34) and its round and intense flavour, it makes the handmade Tagliatelle with white ragù rich in exclusive flavour, as only true pasta makers know how to do .

Recipe for 2 people:

For the pasta:

• 200g semolina flour
• 90g egg

Ragù:

• 250g rabbit meat
• 30g carrot
• 30g onion
• 30g celery
• 50g butter
• 200g brown rabbit stock
• 40g Balsamic Vinegar of Modena PGI Oro

Mix the semolina flour and egg well, let the dough rest in the refrigerator for about 30 minutes. Roll out and shape into tagliatelle.
Cook them in plenty of salted water for 2/3 minutes, then drain them into the ragù and stir for a couple of minutes.

For the ragù: Chop the celery, carrot, and onion into mirepoix and brown them in a pan with the butter. Finely chop the rabbit meat and add it. Cook until the meat juices have evaporated, then deglaze with the Oro Balsamic Vinegar of Modena PGI. Add the brown rabbit stock and cook over low heat for about 1 hour.