Pappardelle with Braised Rabbit 



Pappardelle with Braised Rabbit 



  • Preparation 30 min
  • Cooking 1 h 45 min
  • Servings 4

Categories

Ingredients

  • Ragù

    • 1 rabbit, cut into 5 or 6 pieces (or 4 rabbit legs)
    • 1/4 cup (60 ml) butter
    • 3 carrots, peeled and cut into 1/4-inch (1/2-cm) small cubes
    • 1 onion, chopped 

    • 2 cloves garlic, chopped 

    • 1 tablespoon (15 ml) unbleached all-purpose flour
    • 1/2 cup (125 ml) white wine
    • 4 cups (1 litre) chicken broth
    • 1 bay leaf 

    • Salt and pepper
  • Pasta

    • 3/4 lb (375 g) pappardelle
    • 2 tablespoons (30 ml) chopped parsley
    • 1 teaspoon (5 ml) chopped fresh rosemary
    • 1 teaspoon (5 ml) chopped fresh thyme
    • 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

Preparation

  • Ragù

  • Pasta

Note from Ricardo

We fell in love for this creamy pasta recipe; the rich sauce with braised rabbit is off the beaten track, since it doesn’t include tomatoes.

The rabbit sauce freezes well.

Personal Note