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Pappardelle with White Rabbit Ragù
A slow-cooked Tuscan-style white ragù of tender rabbit tossed with wide egg pappardelle. 'Bianco' means no tomato, so the delicate meat and herbs shine through.
dinner
Ingredients
0/14 gatheredServes 4
13 oz egg pappardelle
3 piece rabbit legs
2 stalk celery
2 piece carrots
1 piece onion
bay leaf
2 sprig rosemary
sage
1 clove garlic
7 tbsp white wine
olive oil
salt
3 pinch black pepper
grated Grana cheese
Preparation
0/6 steps
1
Debone the rabbit legs and cut the meat into small chunks (about 15 min). Keep the bones for stock.
2
Sauté half the celery, carrot, and onion in olive oil, add the bones, and brown well. Cover with water and simmer 30 min to make a quick stock.
3
Reduce the stock until concentrated — this becomes the cooking liquid that gives the ragù its depth.
4
Finely chop the remaining celery, carrots, onion, sage, and rosemary; mince the garlic (remove the green germ). Soften in olive oil in an earthenware pot for a few minutes.
5
Add the rabbit, cook on high 10 min, then deglaze with white wine. Salt, add two ladles of stock, and simmer on the lowest heat for at least 2 hours, topping up with stock as needed.
6
Boil the pappardelle, drain al dente straight into the pot, and toss for a few seconds. Serve with plenty of grated Grana.