Difficulty:[usr 2]
Cook the elbows for 12 minutes from boiling in 4 liters of salted water.
Remove the skin from the duck breast and cut the flesh into cubes about 1.5 cm square.
Bone the rabbit legs and do the same. Repeat the operation with the chicken thighs.
Place the butter in a sauté pan, sear all the previously seasoned meats.
Let cook for about 8 minutes. Peel and seed the tomato then cut it into small dice.
Collect the meat using a slotted spoon, deglaze with the Calvados, let reduce and lengthen with the cider.
Drain the pasta, arrange them in a ring on each plate. Return the meat to the sauce, cook for 2 minutes, then add the diced tomato and the peeled pear and cut into cubes, then the cream.
Arrange meat and sauce on elbows, sprinkle with chopped chives, serve hot.
100 pasta recipes created by chef Hubert for Panzani
