July 27, 2020
Every summer tourists flock to Provence to see a sea of beautiful, purple fields ripping in the breeze. The lavender fields of Provence are so…Read This Post
Tuscany is one of the most popular destinations in all of Italy for many reasons. And from March to November – and occasionally even December – there’s one more reason to visit this stunning region for a cooking vacation: the coveted truffle, which you can discover on our cooking vacations.
While the scorzone truffle, also known as the black summer truffle, doesn’t quite have the same aroma as the black truffles you’d find in Umbria, for example, it works well in a number of traditional dishes. This particular recipe comes from one of our Tuscany cooking vacations and makes enough for 4 people!
Prep time: 60 minutes
Cook time: 40 minutes
Cook method: Simmer
To prepare the gnocchi:
To prepare the ragout:
1. Boil the potatoes.
2. Using a mouli on a medium setting, press the potatoes into a bowl (or puree on a low setting).
3. Add the flour, eggs, and a bit of salt.
4. When you have a soft dough that doesn’t feel sticky, you can shape the gnocchi by making thumb-nail thick cylinders on a lightly floured surface. Set the gnocchi aside.
5. Take the bones out of the rabbit, put 2 tbsp of oil in a frying pan, heat it and add the chopped shallots and onion.
6. Add the rabbit bones, wait until they get brown and add half a glass of white wine.
7. Wait until the wine has vaporized and add the tomato paste, some cloves, and lots of water to cover it all.
8. Boil until you only have 2/3 of the original liquid, filter it, and put to cook again adding the rabbits’ meat with its giblets.
9. Cook it very slowly for about 15 minutes. Adjust with salt, pepper and with the truffle chopped very thin.
10. Cook the gnocchi in boiling water, as soon as they come to the surface take them out of water and add the ragout.
To discover more about Tuscany’s truffles, head to Tuscany on a cooking vacation with The International Kitchen!
Like gnocchi? Try this recipe for Sorrento-style gnocchi!
By Liz Hall
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