A great pasta dish for any occasion:
season and fry in olive oil. Add a little paradeis pulp and the drained kidney beans, finish with garlic slices and chili seasoning, grated Gouda and chopped parsley. Cut the peeled rutabagas in half, hollow them out, blanch in salted water, drain with a flake of butter and arrange on a flat plate as bowls for the rabbit ragout.
Make the farfalle al dente in salted water and olive oil, drain and toss in grated pepper, Gouda, salt and finely chopped chives. To serve, fill the rabbit ragout into the kohlrabi bowls and garnish with a bunch of parsley.
from Southeast Australia.