Fenkata with minced meat


We featured this dish on tv this week.

Did you know that rabbit meat is higher in protein and lower in fat and cholesterol than other meats ?

For this pasta dish, you will need:

75 to 120g spaghetti per portion

250g minced rabbit meat
1 spoon olive oil
2 cloves garlic, minced
1 onion, finely chopped
1 carrot finely chopped
1 bay leaf
60g peas
250g tinned tomatoes
2 spoons tomato purée
1 teaspoon rosemary
1 teaspoon marjoram
150ml red wine
Salt and pepper to season
1/4 teaspoon mixed spice

1 white gbejna, grated to top the dish and chopped parsley,

Heat the oil in a large saucepan. Add the onion and cook for a few minutes, add the garlic then the minced meat. Stir and mix through. When the meat starts to brown, add the carrot and then the wine, herbs and tomatoes. Add the bay leaf! Herbs and spices. Lower the heat and simmer on low heat for 45 minutes. During the last 10 minutes add the tomato paste and peas. Season if preferred.

Cook the spaghetti according to the instructions on the packet. Drain. Toss into sauce and stir. Arrange on individuals plates and top with grated gbejna and flat leaf parsley !


10 responses to “Fenkata with minced meat”

  1. You had me at fenkata, I’m intrigued..what is it? Dish looks amazing by the way!

    1. Fenkata is a rabbit meat feast and traditionally it is cooked in large pieces and served with spaghetti, more or less using a similar recipe to mine here. But I have used mince from rabbit meat. It is a very healthy meat with nearly zero cholesterol 🙂

      1. Well, now I know and I also now know that you rock 🙂

  2. It is so interesting to learn about this different dishes and ingredients. This looks really delicious.

    1. Thank you, yes it certainly is different. I hope you are enjoying your day 🙂

    1. thank you for reblogging 🙂

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