Rabbit With Pappardelle

Name: Rabbit With Pappardelle
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 fresh rabbit, about 3 ½ pounds, cut in 6 or 7 pieces; 2 ½ teaspoons salt, plus more to taste; Freshly ground black pepper to taste; 4 carrots, trimmed, peeled and finely chopped; 8 ribs celery, trimmed, peeled and finely chopped; 3 cloves garlic, peeled and finely chopped; 1 bay leaf; 1 branch fresh rosemary; 4 branches fresh thyme; 1 cup white wine; 4 cups water; 1 medium onion, unpeeled, coarsely chopped; 5 canned Italian plum tomatoes, coarsely chopped, with ¼ cup of their liquid; 12 ounces fresh pappardelle; 1 small bunch parsley, stemmed and finely chopped; Freshly grated Parmesan cheese to taste

Recipe from Follonico

Adapted by Molly O’Neill

Published February 6, 1993

Total Time: 3 hours
Rating: 4(8)
Comments: Read comments

—Molly O'Neill

Featured in: FOOD; Rabbit Is Rich

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Ingredients

Yield:Four servings

2 tablespoons olive oil
1 fresh rabbit, about 3 ½ pounds, cut in 6 or 7 pieces
2 ½ teaspoons salt, plus more to taste
Freshly ground black pepper to taste
4 carrots, trimmed, peeled and finely chopped
8 ribs celery, trimmed, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
1 bay leaf
1 branch fresh rosemary
4 branches fresh thyme
1 cup white wine
4 cups water
1 medium onion, unpeeled, coarsely chopped
5 canned Italian plum tomatoes, coarsely chopped, with ¼ cup of their liquid
12 ounces fresh pappardelle
1 small bunch parsley, stemmed and finely chopped
Freshly grated Parmesan cheese to taste

Ingredient Substitution Guide

Preparation

Step 1
Heat olive oil in a large saute pan over medium heat. Season rabbit with 1 teaspoon of the salt and some pepper. Add to pan and sear until golden brown, about 10 minutes.
Step 2
Add half of the carrots, half of the celery and all of the garlic, bay leaf, rosemary and thyme. Let vegetables sweat with the rabbit for 5 minutes. Pour in the wine. Lower heat until liquid barely simmers. Cover and cook until the rabbit is tender, about 30 minutes.
Step 3
Remove the rabbit from the pan and let cool. Set aside the pan with the vegetables. Pull the meat off the bone. Cut the rabbit in bite-size pieces. Set aside.
Step 4
Place the bones in a large saucepan. Add water, onion and the remaining carrots and celery. Simmer until liquid is reduced to about 2 cups, about 45 minutes. Strain.
Step 5
Return the rabbit meat to the pan with the vegetables. Pour the strained broth into the pan. Bring to a simmer. Stir in tomatoes. Cook very gently until rabbit is tender, about 1 hour.
Step 6
Add remaining salt and pepper to taste. Remove herbs. (Sauce can be made 1 to 2 days ahead. When ready to serve, reheat with a little additional rabbit stock or cooking liquid from the pasta, to thin slightly.)
Step 7
Bring a large pot of salted water to a boil. Add pappardelle. Cook until tender, 1 to 2 minutes. Drain. Toss with rabbit mixture. Divide among 4 plates. Sprinkle top with parsley, pepper and Parmesan. Serve immediately.