Minestrone with vegetables, white beans and rabbit
In the last few days we have driven from one side of Sardinia to the other, been on an 8 hour boat journey back to the mainland, stayed in 4 different villages, had terrible internet reception, and driven some more. So sending this blog post out to you all, is a little delayed. We wrote and developed this recipe about a week ago, when we were still in Sardinia!
It’s amazing here. It’s wild. It’s free. And it’s traditional. The food is seasonal, just by default. You don’t make a big deal of it. It just is what it is. And everything tastes so good.
We are staying in a little town, about half way down Sardinia. It’s in the hills and is super Mediterranean. They call Matt “Jayzeus” (Jesus) and me Mary Poppins. I like their sense of humour.
Overwhelmingly, everything is as you would expect. It’s like stepping back in time. Into a traditional village. Something we have been writing, learning, researching and talking about for years. As you may know, it is what our last book is based on.
And here, they truly live it. They live the good life. And again, it’s no big deal. It’s just the way it is.
The other night we went out to eat at a local restaurant, and had honestly one of the best meals we have ever eaten in our lives. And it was so simple.
It was fresh pasta, with a minced wild rabbit and white wine sauce. They call it ragu bianca - white ragu. So simple, but so tasty.
And that meal inspired this soup.