PAPPARDELLE WITH LONG-COOKED RABBIT SUGO
Steps:
- Trim the rabbit pieces of any fat, rinse them well, and pat dry.
- Using the food processor, mince the onion, celery, carrot, garlic, and basil for 15 to 20 seconds, to a paste.
- Season the rabbit pieces all over with 1/2 teaspoon salt. Pour the olive oil into the saucepan, and set over medium heat. Lay all the meat in the pan, and let the pieces caramelize gradually, turning them every couple of minutes, until lightly browned on all sides, 6 to 8 minutes.
- Scrape in the pestata, and stir it around the pan, tumbling the rabbit pieces over to coat them with the paste. Sprinkle in the peperoncino and keep stirring, scraping up the browned bits on the pan bottom and sides, as the pestata steams and sizzles.
- When the pestata is dry and starting to stick in the pan, pour in 2 cups or so of hot stock, almost to cover the meat. Sprinkle in 1/2 teaspoon of salt. Bring the liquid to a boil, adjust the heat to keep it perking gently, and cook partially covered, occasionally turning the rabbit pieces and stirring up the seasonings. As the liquid reduces, stir in another cup of hot stock every 20 minutes or so. Cook 1 1/2 hours or more, until the rabbit meat is quite tender; then turn off the heat, cover the pan, and let the sugo cool completely.
- Remove the rabbit pieces from the braising juices, and pull all the meat off the bones. Discard bones and cartilage; shred the meat in bite-sized morsels, and stir it back in the juices. Add more stock so the sauce has a flowing consistency, heat to a simmer, and cook for another 15 minutes or longer, until the meat is moist and melded with the sauce. Season to taste with salt and freshly ground black pepper.
- While the sauce is hot, toss in pappardelle (as detailed in the preceding recipe), other pasta, or gnocchi. Or cool the sauce to use later; thin it with stock when reheating.
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Amazing Media world
[email protected]This dish is a bit time-consuming to make, but it is well worth the effort. The flavors are amazing, and the rabbit meat is incredibly tender. I would highly recommend this dish to anyone who loves Italian food.
Marisol Flores
[email protected]I made a few changes to this recipe and it still turned out great. I used chicken thighs instead of rabbit, and I added some mushrooms and peas to the sauce. The chicken was tender and juicy, and the sauce was packed with flavor. I will definitely be
Gauri Bulun
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning. The rabbit was also a bit dry. I would not make this dish again.
Afif Hossain
[email protected]I followed the recipe exactly and the dish turned out great! The rabbit was tender and flavorful, and the sauce was rich and complex. I served it over pappardelle pasta and it was a hit with my family. I will definitely be making this dish again.
Biruk Hayilu
[email protected]This dish is a bit time-consuming to make, but it is well worth the effort. The flavors are amazing, and the rabbit meat is incredibly tender. I would highly recommend this dish to anyone who loves Italian food.
gaming poke
[email protected]I love how easy this dish is to make. I was able to throw it together in about an hour, and it turned out perfectly. The flavors are amazing, and the rabbit is so tender. I will definitely be making this again soon.
Adnan ahmed Adnan ahmed
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone raved about how delicious it was. The rabbit was so tender and juicy, and the sauce was packed with flavor. I will definitely be making this again.
Afrin Rahman
[email protected]This dish was a bit too rich for my taste. The sauce was very heavy and the rabbit was a bit too fatty. I think I would prefer a lighter version of this dish.
Atsham Sayyad
[email protected]I was a bit hesitant to try this dish because I'm not a big fan of rabbit. But I'm so glad I did! The rabbit was cooked perfectly and the sauce was delicious. I would definitely make this dish again.
William Heritage
[email protected]I found this recipe to be very easy to follow. The instructions were clear and concise. The dish turned out great! The rabbit was tender and flavorful, and the sauce was rich and complex. I will definitely be making this dish again.
Kago Kelvin
[email protected]This dish is a bit time-consuming to make, but it is well worth the effort. The flavors are amazing, and the rabbit meat is incredibly tender. I would highly recommend this dish to anyone who loves Italian food.
Saagar Raana
[email protected]I followed the recipe exactly and the dish turned out great! The rabbit was tender and flavorful, and the sauce was rich and complex. I served it over pappardelle pasta and it was a hit with my family. I will definitely be making this dish again.
Justin Stewart
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning. The rabbit was also a bit dry. I would not make this dish again.
Saad Qureshi
[email protected]I made a few changes to this recipe and it still turned out great. I used chicken thighs instead of rabbit, and I added some mushrooms and peas to the sauce. The chicken was tender and juicy, and the sauce was packed with flavor. I will definitely be
Mueez Shah
[email protected]I made this dish exactly as the recipe states and it turned out perfectly. The rabbit was tender and moist, and the sauce was rich and flavorful. I served it over pappardelle pasta and it was a hit with my family.
Michael Lauer
[email protected]This dish is a bit time-consuming to make, but it is well worth the effort. The rabbit meat is incredibly tender and flavorful, and the sauce is rich and complex. I would recommend this dish to anyone who loves Italian food.
Adam Rubin
[email protected]I love how easy this dish is to make. I was able to throw it together in about an hour, and it turned out perfectly. The flavors are amazing, and the rabbit is so tender. I will definitely be making this again soon.
Hamza Khawaja
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone raved about how delicious it was. The rabbit was so tender and juicy, and the sauce was packed with flavor. I will definitely be making this again.
Benedict Munemo
[email protected]This pappardelle with long-cooked rabbit sugo was an absolute delight! The rabbit meat was fall-off-the-bone tender and incredibly flavorful, while the sauce was rich and aromatic. The pappardelle pasta was cooked perfectly al dente, providing a grea