Fusilli n.28 with wildflore honey, rabbit and pork sausage


Fusilli n.28 with wildflore honey, rabbit and pork sausage



  • Fusilli n.28 La Molisana   320g
  • Vegetable broth   400 ml
  • Rabbit meat   150g
  • Pork sausage   150g
  • Grated parmesan cheese   60g
  • Cailletier Olive   60g
  • Honey vinegar   2 tablespoons
  • Shallots   2 pieces
  • Carrots   2 pieces
  • Celery   1 piece
  • Wildflower honey   1 tablespoon
  • Bay leaves   to taste
  • Extra virgin olive oil   to taste
  • Salt and pepper   to taste
  • Rosemary   to taste
  • Thyme   to taste


In a pan heat the extra virgin olive oil, sautè the shallots and carrots celery previously chopped and scent with rosemary, thyme and bay leaves. Add the rabbit meat, cut into cubes and pork sausage, continuing with the browning.

Deglaze with the vinegar, honey, add the olives and a tablespoon of wild flower honey. Pour in the vegetable broth. Season with salt and pepper.

In boiling salted water cook the Fusilli 28, drain when al dente and stir into the sauce with the addition of grated parmesan.

Recipe made by Chef Nicola Vizzarri

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Your favourite recipes are your favourite clothes, they mirror your personality. 

Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

 Cooking is also a ceative conversaion between chef and diners. Antonio Trotta,  young chef from the Honda Gresini team, draws inspiration from his word travels, enjoys experimenting with different flavours and loves to share his experiences with his diners. He has created La Molisana's The World Fusion Recipes so that you can experiment with your own ideas.

These recipes have been created exclusively for La Molisana and you.
Enjoy your meal.