Garganelli with Rabbit Ragù

🧾 General Information

• Category: First Course
• Servings: 4
• Food cost target: 24–32%
• Service time: 6 minutes
• Difficulty: Medium

⚖️ Portion Sizes

• Fresh garganelli: 180 g
• Cooked rabbit meat: 70 g
• Cooking sauce: 60 ml
• Parmesan: 8 g
• Extra virgin olive oil: 5 ml

🧾 Total Ingredients (4 servings)

Fresh Pasta

• 300 g all-purpose flour
• 100 g semolina flour
• 4 eggs

Rabbit Sauce

• 500 g boneless rabbit
• 1 carrot
• 1 celery stalk
• 1 white onion
• 100 ml white wine
• 250 ml light tomato purée
• 300 ml light stock
• 30 ml extra virgin olive oil
• rosemary
• bay leaf
• salt
• pepper

⚙️ Base Preparation (Prep)

Rabbit Sauce

• Brown the rabbit with oil and herbs.
• Add finely chopped onion, celery and carrot.
• Deglaze with white wine.
• Add tomato purée and stock.
• Cook slowly for about 90 minutes.
• Shred the meat and reduce the sauce.

Garganelli

• Prepare the pasta dough.
• Cut regular squares.
• Roll using a gnocchi board or ridged board.
• Store on floured trays.

👨‍🍳 Service Procedure

1. Cook the garganelli in salted water.
2. Reheat the rabbit sauce.
3. Combine pasta and sauce in a pan.
4. Finish with a little cooking water.
5. Add Parmesan and olive oil.
6. Plate immediately.

🔑 Critical Control Points (CCP)

• Rabbit: avoid aggressive cooking that dries the meat.
• Sauce: should be glossy and not too reduced.
• Pasta: maintain elasticity and texture.
• Balance: the tomato should support, not overpower, the rabbit.

🍽️ Plating

• White soup plate.
• Garganelli arranged in the center with volume.
• Sauce evenly distributed but not excessive.
• Finish with:
  • light Parmesan
  • black pepper
  • fresh rosemary

Premium Option

• reduced brown stock
• black olive powder
• celery chips

🛠️ Recommended Professional Equipment

All the equipment listed is available for purchase on Ristorazione-Refrigerazione.it.

• Professional pasta sheeter to standardize thickness and production speed.
• Blast chiller for safe handling of pasta and ragù.
• Professional pasta cooker for continuous service.
• Braising pan or induction casserole for slow and even cooking.

💰 Estimated Food Cost

• Cost per portion: ~€1.52
• Recommended selling price: €12–16 depending on the venue

🔄 Menu Adaptability

• Modern trattoria: traditional dish with strong identity.
• Mid-range restaurant: premium seasonal option.
• Catering: suitable only with controlled reheating.

🧠 Professional Logic

Dish designed for:

• enhancing a traditional protein
• advance sauce production
• strong artisanal appeal

Final quality depends on the proper cooking of the rabbit, the density of the sauce and the texture of the fresh pasta.