Osteria di Talignano
quiet restaurant in the middle of a queen area. Traditional dishes as
well as seasonal courses are always homemade. On Sunday nights, in addition
to the usual menu, torta fritta is also available.
Riva Santa, 4/A
Loc. Talignano-SALA BAGANZA (PR)
all credit cards and ATM
lunch: 12,00 p.m./2,30 p.m.
dinner: 8,00 p.m./10,30 p.m.
Cappellacci with a filling of rabbit meat and olives
Ingredients (serves 6)
600 g home-made pasta-dough, 800 g rabbit meat (quick
boiled with carrot, onion and celery), 100 g spalla cotta (cooked ham
of pig shoulder), 3 slices of fresh sandwich loaf, 50 g quick-boiled
beets, 1 egg, sage, rosemary and laurel, 2 tsp. of stoned olives, 8 fully
ripe cherry tomatoes, 1 glass of vernaccia, 2 shallots, 1 stirring spoon
of concentrated rabbit broth.
let rabbit meat get cold after stewing, bone and mince. Mix in the beets,
the sandwich loaf (diced), spalla cotta (cut in strips) and the egg.
Grind this paste again till it gets thin and add salt&pepper. Cappellacci:
roll out the dough to form a series of thin layers, cut them into small
discs (5cm) and put a knob of filling paste in the middle. Fold the discs
over, press down the edges and shape them into kind of rings around your
finger. Gravy: brown the minced shallots in 2 teaspoons of oil together
with a few needles of rosemary and a couple of sage leaves; as soon as
they wither, sprinkle with vernaccia and mix in the previously chopped
cherry tomatoes. Fry for 5 min, add the rabbit broth and the olives cut
in rings, adjust with salt and pepper and let thicken for a while.