The Rabbit White Sauce is a flavorful and complex condiment, prepared as it was in the past in farmhouses, without tomato and cooked very slowly, perfect for seasoning egg pasta, pappardelle, gnocchi and polenta, but also for appetizers like canapés or as a single dish on a slice of artisanal bread. The characteristic of this sauce is its delicate yet pronounced flavor, due to the long cooking process and the high percentage of rabbit meat present in the recipe. The white rabbit sauce is a dish that enhances the delicate taste of the meat through meticulous preparation and the use of subtle aromas that enhance its flavor without covering it with tomato, distinguishing it from traditional sauces and best reflecting the tradition of Marche sauces.
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The Rabbit White Sauce is a flavorful and complex condiment, prepared as it was in the past in farmhouses, without tomato and cooked very slowly, perfect for seasoning egg pasta, pappardelle, gnocchi and polenta, but also for appetizers like canapés or as a single dish on a slice of artisanal bread. The characteristic of this sauce is its delicate yet pronounced flavor, due to the long cooking process and the high percentage of rabbit meat present in the recipe. The white rabbit sauce is a dish that enhances the delicate taste of the meat through meticulous preparation and the use of subtle aromas that enhance its flavor without covering it with tomato, distinguishing it from traditional sauces and best reflecting the tradition of Marche sauces.
