Fregula With Rabbit Ragout

Preparation:

Preparation: Peel the shallot, wash it, chop it finely and let it dry in a pan with 15 g of butter; add the peas and brown them briefly, add a few tablespoons of water with a pinch of salt and cook for 7-8 minutes with the pan covered, then pass two thirds of it through a vegetable mill. Clean the carrot, celery and garlic and chop them coarsely; wash the rabbit meat, dry it and cut it into small pieces. Saute the chopped vegetables in a saucepan with the oil and 10 g of butter, add the rabbit meat and brown it over high heat until it browns lightly on all sides; sprinkle with a little white wine and let it evaporate, add the peeled and seeded and chopped tomatoes, a ladle of broth, 40 g of grated Parmesan, a pinch of salt and pepper and continue cooking over a moderate heat for 12- 15 minutes. Peel the onion, wash and finely chop it, put it in a pan with 20 g of butter and let it dry without letting it colour; add the fregula, brown it briefly, stirring it with a wooden spoon, pour in the remaining white wine and let it evaporate; continue cooking for 15 minutes, adding the boiling broth a little at a time; halfway through cooking, add the pureed peas and the whole ones. Remove from the heat, add the remaining butter, the grated Parmesan, mix and leave to rest with the pan covered for 1-2 minutes. Serve the fregula placing the rabbit ragout in the centre.