Pappardelle alla Coniglio
Pappardelle with rabbit ragu
Paired with 2005 HdV Syrah
Serves 12
Chef's note: Still great 3-4 days later, does pick up salt with age.
Ingredients:
1 fresh 3 lb rabbit, cut into 12 pieces
1 Tbsp + 1 tsp salt
1 Tbsp ground black pepper
2 Tbsp olive oil
1 medium onion-diced
8 garlic cloves, sliced
5 oz pancetta, thinly sliced and diced
1 sprig rosemary, finely chopped
6 sprigs sage, roughly chopped
1/2 oz dired porcini mushrooms
1 Tbsp tomato paste
1/2 cup white wine
1 quart meat broth
36-48 oz pappadelle
parmesean cheese for grating
Method
Season rabbit pieces with salt and pepper. In a dutch oven, brown rabbit in olive oil over medium heat, turning frequently. Once well browned on both sides add onion, garlic, pancetta, rosemary, sage, and porcini. Stew with rabbit 15 minutes. Dissolve tomato paste in wine and add to pot, simmer for 5 minutes. Add broth, bring to broil, and reduce to a very slow simmer. Cover with lid and braise for 1 hr and 20 minutes. Cool. Remove rabbit pieces and separate meat from bones. Roughly chop meat and add back to sauce.
Cook pasta to al dente. Toss with sauce and serve with freshly grated parmesean cheese (3-4 oz of pasta per plate).
Small Lot Wine Tours is fortunate to have Elizabeth Binder, owner of Delicious Dishes and executive chef of Bar Bambino in San Francisco, as our consulting chef. She can prepare the perfect meals for your next party, no matter how big or small. To learn more or to contact Elizabeth email her at This e-mail address is being protected from spambots. You need JavaScript enabled to view it
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written by uggs online sale, January 03, 2010
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