The recipes


Saffron Soup with Rabbit


Ingredients: 4 portions

  • Rabbit 180
  • Shallot 80
  • Carrots 60
  • Celery 60
  • Water for 18g of saffron stock 1
  • Whole wheat ditali 180
  • Garlic 2
  • White wine 1
  • Pepper and parsley q.b.
Nutritional values
(per Portion):

ENERGY: 302 kcal
FAT: 10 g
CARBOHYDRATES: 38 g of which FIBRE 5 g
Did you know that the traditional sauté mix is good for you? Celery, carrots and shallots contain polyphenols and carotenoids, bioactive substances that increase their bioavailability if they are briefly browned with a fat. In addition to using extra virgin olive oil, which gives the dish antioxidants and heart-friendly fat, Prontofresco Saffron Stock uses a mix of substances that help us maintain our weight and health: saffron, turmeric and black pepper!

Rabbit is a white meat, the consumption of which is recommended over red meat, which we should consume no more than 350g of per week to protect ourselves from the possible onset of cancer.


Cut the rabbit into cubes and brown in extra virgin olive oil with a little pepper. Chop the shallot, celery and carrot. Add the vegetables and the garlic clove to the rabbit and brown over low heat. Wet with white wine and let it evaporate. Add the Saffron Stock and cook for 25 minutes over low heat. Then add the pasta and cook well. Serve with a little parsley.