PAPPARDELLE WITH LONG-COOKED RABBIT SUGO
Steps:
- Trim the rabbit pieces of any fat, rinse them well, and pat dry.
- Using the food processor, mince the onion, celery, carrot, garlic, and basil for 15 to 20 seconds, to a paste.
- Season the rabbit pieces all over with 1/2 teaspoon salt. Pour the olive oil into the saucepan, and set over medium heat. Lay all the meat in the pan, and let the pieces caramelize gradually, turning them every couple of minutes, until lightly browned on all sides, 6 to 8 minutes.
- Scrape in the pestata, and stir it around the pan, tumbling the rabbit pieces over to coat them with the paste. Sprinkle in the peperoncino and keep stirring, scraping up the browned bits on the pan bottom and sides, as the pestata steams and sizzles.
- When the pestata is dry and starting to stick in the pan, pour in 2 cups or so of hot stock, almost to cover the meat. Sprinkle in 1/2 teaspoon of salt. Bring the liquid to a boil, adjust the heat to keep it perking gently, and cook partially covered, occasionally turning the rabbit pieces and stirring up the seasonings. As the liquid reduces, stir in another cup of hot stock every 20 minutes or so. Cook 1 1/2 hours or more, until the rabbit meat is quite tender; then turn off the heat, cover the pan, and let the sugo cool completely.
- Remove the rabbit pieces from the braising juices, and pull all the meat off the bones. Discard bones and cartilage; shred the meat in bite-sized morsels, and stir it back in the juices. Add more stock so the sauce has a flowing consistency, heat to a simmer, and cook for another 15 minutes or longer, until the meat is moist and melded with the sauce. Season to taste with salt and freshly ground black pepper.
- While the sauce is hot, toss in pappardelle (as detailed in the preceding recipe), other pasta, or gnocchi. Or cool the sauce to use later; thin it with stock when reheating.
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kinq clan
[email protected]I loved the combination of flavors in this dish. The rabbit meat was cooked in a rich and flavorful sugo, and the pappardelle pasta was the perfect vehicle for the sauce. I also appreciated the fact that this dish is relatively easy to make. I would
Donavon Waters
[email protected]This dish was a bit time-consuming to make, but it was definitely worth it. The rabbit meat was fall-off-the-bone tender and the sugo was rich and flavorful. I would definitely recommend this recipe to anyone looking for a special occasion meal.
Farhan Kan
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of rabbit. However, I was pleasantly surprised at how much I enjoyed it. The rabbit meat was cooked perfectly and the sugo was very flavorful. I would definitely make this dish again.
K. Bee
[email protected]This recipe is a keeper! The rabbit meat was so tender and flavorful, and the sugo was rich and delicious. I loved the addition of the olives and capers, which gave the dish a nice briny flavor. I would definitely make this dish again.
Nazeer Mangal
[email protected]This dish is a great way to showcase rabbit meat. The long cooking time allows the flavors to develop and the meat becomes fall-off-the-bone tender. The sugo is also very flavorful and pairs perfectly with the pappardelle pasta. I would definitely re
W Little
[email protected]I loved the combination of flavors in this dish. The rabbit meat was cooked in a rich and flavorful sugo, and the pappardelle pasta was the perfect vehicle for the sauce. I also appreciated the fact that this dish is relatively easy to make. I would
Mbraku Ahmed
[email protected]This dish was a bit time-consuming to make, but it was definitely worth it. The rabbit meat was fall-off-the-bone tender and the sugo was rich and flavorful. I would definitely recommend this recipe to anyone looking for a special occasion meal.
YS SIMA
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of rabbit. However, I was pleasantly surprised at how much I enjoyed it. The rabbit meat was cooked perfectly and the sugo was very flavorful. I would definitely make this dish again.
Simple 256
[email protected]This recipe is a keeper! The rabbit meat was so tender and flavorful, and the sugo was rich and delicious. I loved the addition of the olives and capers, which gave the dish a nice briny flavor. I would definitely make this dish again.
Mar Mar
[email protected]This dish is a great way to showcase rabbit meat. The long cooking time allows the flavors to develop and the meat becomes fall-off-the-bone tender. The sugo is also very flavorful and pairs perfectly with the pappardelle pasta. I would definitely re
ENOCK BOAFO
[email protected]I love the combination of flavors in this dish. The rabbit is cooked in a rich and flavorful sugo, and the pappardelle pasta is the perfect vehicle for the sauce. I also appreciate the fact that this dish is relatively easy to make. I would definitel
Meki Lie
[email protected]This was my first time cooking rabbit, and I was pleasantly surprised at how easy it was. The recipe was clear and easy to follow, and the dish turned out great. The rabbit meat was tender and juicy, and the sugo was flavorful and rich. I would defin
Nazar Jan0007
[email protected]I'm a big fan of rabbit, and this dish did not disappoint. The meat was cooked perfectly and the sugo was rich and flavorful. I especially liked the addition of the capers, which gave the dish a nice briny flavor. I would definitely make this dish ag
Hadj12 Omiri
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone raved about the tender rabbit meat and the flavorful sugo. I would definitely recommend this recipe to anyone looking for a special occasion dish.
Jamie Mara
[email protected]This recipe was a bit time-consuming, but it was totally worth it. The long cooking time really allowed the flavors to develop, and the result was a truly delicious dish. I served it with a side of roasted vegetables, and it was a perfect meal.
Saif 54698
[email protected]I'm not usually a fan of rabbit, but this dish changed my mind. The rabbit was cooked perfectly and the sugo was rich and flavorful. I especially liked the addition of the rosemary, which gave the dish a lovely aromatic flavor. I would definitely mak
Diana Stepanuk
[email protected]Wow, just wow! This pappardelle with rabbit sugo is one of the best pasta dishes I've ever had. The flavors are incredible, and the rabbit meat is so tender. I love the addition of the olives and pine nuts, which add a nice touch of texture and flavo
Thakur Thakur
[email protected]I've tried many rabbit dishes in my time, but this one takes the cake. The rabbit meat was cooked to perfection, and the sugo was out of this world. I especially appreciated the use of fresh herbs, which really brought the dish to life. This is defin
fariha rahman
[email protected]This pappardelle with long-cooked rabbit sugo was an absolute delight! The rabbit meat was fall-off-the-bone tender and incredibly flavorful, while the sugo was rich, savory, and perfectly balanced. The pappardelle pasta was cooked al dente and held