Recipe

Pappardelle With Rabbit-porcini Rag Recipe

Add Step-by-Step Photos	Dond / All my dishes 5 months, 1 week ago This recipe comes from La Cucina Italiana and it's a rich, zesty blend of intense flavors and textures. If you've never cooked rabbit before, I can tell you that it definitely does NOT taste like chicken! Fresh Porcini mushrooms are hard to find in m... More Prep:20m Cook:120m Servings:8	Dond
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Ingredients

2 garlic cloves

2 tablespoons extra-virgin olive oil

1 celery stalk, finely chopped

1 medium carrot, finely chopped

1/2 cup finely chopped onion

Salt

Freshly ground black pepper

1 (3-pound) rabbit, cut into 10 pieces

2 1/2 cups low-sodium vegetable broth

3 1/2 ounces fresh porcini mushrooms (see comments above)

3 tablespoons unsalted butter

1 1/4 cups finely chopped flat-leaf parsley

1 1/2 pounds fresh pappardelle egg pasta

Freshly grated Parmigiano-Reggiano cheese

Directions

Peel and finely chop 1 garlic clove.

Heat oil in a large Dutch oven or other wide heavy pot over medium-high heat.

Add celery, carrot, onion, chopped garlic and generous pinch salt and pepper.

Reduce heat to medium and cook, stirring occasionally, until vegetables are softened, about 5 minutes.

Add rabbit pieces and broth. Tuck pieces into broth to mostly cover and bring to a gentle simmer.

Reduce heat to low, cover and cook, turning pieces occasionally, until meat is tender, at least an hour.

Meanwhile, wipe mushrooms with paper towels to remove any dirt or grit.

Keeping stems attached, trim any discoloration from stems.

Cut mushrooms into 1/4-inch dice.

Gently smash and peel remaining garlic clove.

In a medium skillet, heat garlic and 1 tablespoon butter over medium heat. When butter is melted and bubbling, add mushrooms; cook, stirring frequently, for 3 minutes.

Stir in parsley and pinch salt. Remove from heat.

Remove rabbit from heat. Transfer rabbit pieces to a plate, reserving sauce in pan. When cool enough to handle, pull meat from bones, taking care to remove and discard any small shards of bone.

Strain sauce and return to pan.

Chop meat into small pieces and return to sauce.

Add mushroom mixture to sauce, bring to a gentle simmer and cook for at least 30 minutes, until the ragù starts to thicken noticeably; remove from heat and adjust seasoning.

Bring a large pot of salted water to boil.

Just before adding pasta to water, gently reheat sauce; add remaining 2 tablespoons butter to sauce and stir to combine.

Add pasta to water and cook until just tender, about 2 1/2 minutes (fresh pasta cooks much faster than dried).

Drain pasta and transfer to a large serving bowl; add ragù and toss well to combine.

Serve immediately, sprinkled with cheese.

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Comments

joe1155 5 months, 1 week ago said:
This just sounds awesome! I love rabbit and pappardelle are my favorite pasta. It combines the pleasure of a large noodle and wrapping it around a fork I use reconstituted porcinis and chanterelles a lot because I can't always get them fresh either. And you are right, use the soaking water to add flavor to any dish.

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