Leonessa Bucatini Pasta with saffron from Pietravairano in a rustic rabbit sauce garnished with Sila porcini mushrooms and provolone cheese dop

Product combined with the recipe

Bucatini Scatola 20 cf

Ingredients for 4 people

  • 280g Leonessa Bucatini Pasta
  • 160g of rustic rabbit loin
  • 100g of porcini mushrooms from Sila
  • 60g of provolone cheese dop
  • 8g of Saffron from Pietravairano
  • 8 Tablespoons of extra virgin olive oil from Vesuvius
  • 2 sprigs of thyme
  • 1 small Alife onion
  • 1 cup of Spumante from Vesuvio
  • Salt and Sarawak pepper to taste.


Rinse the porcini mushrooms, carefully removing any dirt, and trim the stalks. Cube the rabbit loin and chop the onion finely. In a saucepan, fry the onion and thyme with the oil and add the rabbit, taking careful attention to brown all sides. Add the spumante wine and let it evaporate and then add a cup of water and adjust the salt. In a separate saucepan, sauté the garlic clove and sliced porcini mushrooms for one minute. Remove the garlic and salt. Cook the pasta in abundant salted water with half of the saffron. Strain when it is “al dente” and amalgamate into the rabbit sauce. Add the rest of the saffron, grated provolone cheese and finish with a drop of olive oil. Salt and pepper as needed. Center the pasta on a plate and garnish with the sautéed mushrooms, slices of provolone cheese and add a sprig of time. Serve immediately. WINE PAIRING: The saffron, thyme, mushrooms, provolone cheese, and Sarawak pepper are all ingredients that provide intense persistent flavor. Therefore an appropriate wine pairing would be a Sauvignon from the Friuli Collio Region with its pleasant, easy to drink bouquet. It’s aromas from elder leaves, white peach, melon, apple and sage provide a fresh palate that integrates perfectly with the dish.

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