Pappardelle with white rabbit ragu, perfect for Sunday lunch, is a tasty dish with a delicate flavor. The rabbit ragu pairs perfectly with fresh egg pasta, creating an excellent dish with a rustic flavor, originating from ancient Tuscan cuisine, that everyone will truly enjoy.
Instead of using a whole rabbit, I thought of using the thighs, easier to debone, plenty of vegetables, and a bit of time available. Rabbit, after all, has very delicate and exquisite meat suitable for different cooking methods.
Below are other fresh pasta recipes:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 411.89 (Kcal)
- Carbohydrates 66.67 (g) of which sugars 2.38 (g)
- Proteins 22.63 (g)
- Fat 6.48 (g) of which saturated 1.77 (g)of which unsaturated 2.50 (g)
- Fibers 3.57 (g)
- Sodium 314.95 (mg)
Indicative values for a portion of 206 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for pappardelle with white rabbit ragu
- 13 oz egg pappardelle
- 3 rabbit thighs
- 2 celery (stalks)
- 2 carrots
- onion (1)
- to taste bay leaves
- sprigs rosemary (2)
- to taste sage
- 1 clove garlic
- 1/4 cup white wine
- to taste olive oil
- to taste salt
- 3 pinches pepper
Tools
- Knife Professional Kitchen Knives, Tovevi 8-inch Chef's Knife with Ergonomic Handle, Stainless Steel Sharp Chef's Knife, Ideal for Home and Restaurant Kitchen
- Cutting Board
- Steel Pans
Steps for pappardelle with white rabbit ragu
Begin by deboning the rabbit thighs, you can have your butcher do it, but make sure to keep the bones. Deboning the thighs is quite simple, remove the meat from the bone with a knife, and then cut the meat into chunks
Meanwhile, sauté half a stalk of celery, half a carrot, and half an onion in a pan with a tablespoon of oil, add the bones, browning them well. Then cover everything with water and let it boil over medium heat for about half an hour
The result should be a reduced stock, which we will use for cooking the ragu, to give it more flavor
Finely chop the vegetables, celery, carrots, and onion, and the herbs, sage, rosemary. Also chop the garlic clove after removing the core. Take a earthenware pot, add two tablespoons of oil, the chopped vegetables and let them soften for a few minutes
Add the rabbit meat, let it cook over high heat for about 10 minutes, stirring carefully, deglaze with the white wine. Salt, add two ladles of the previously obtained stock, lower the heat to the minimum and let it cook for at least a couple of hours. Add more stock if necessary
Boil the pappardelle and drain them al dente directly into the pot with the ragu, letting them blend for a few seconds. Serve with plenty of grated parmesan
to see how to prepare the egg pappardelle
