Pappardelle in rabbit ragout

(Photo@TheFoodTraveller.com - Nikon D200)

It was probably the second time I made rabbit, but this recipe from Florence that we saw in old cucina moderna (yet again) really was calling for a try. I have to warn that carving the mean is a lot of work ... so think twice before making this dish for many people (like I did ... sigh) or it might take a few hours! The dish is delicious and goes well in winter as in summer. We still have some rabbit left and I will probably try a variant without stewing ... curious to see how that comes also! Before I stop writing. This dish is worth a good aged wine like Barolo, in case you have a nice aged red wine and have no clue with what drink it !!

Serves: 4 as main course
FlexiPoints: 9

Suggested wine: We had a Niepoort Redoma 1995. Good alternative could be a good aged Barolo.
Special equipment: a good filleting knife!

Ingredients:
400g pappardelle (egg pasta)
1/2 rabbit
1 can of plum tomatoes (400g)
1 garlic clove
1 shallot
1 celery stalk
1 small carrot
2 laurel leaves
1/2 glass red wine
6 tbsp olive oil
Salt and pepper as needed

Ingredient note: none.

How-to:
1. Finely chop the shallot, carrot, celery (without leaves) and garlic. Rinse the rabbit in cold water and pat it dry.
2. Sauté the vegetables with the oil with the laurel on low heat for 10’ in a large pot. Stir often.
3. Increase to medium heat and brown the rabbit (possibly all at the same time) on both sides. With the rabbit still in the pot, add the wine. Let it evaporate and remove from the heat.
4. Remove the rabbit. Carve the meat out of the bones and chop it into a coarse mince. Put the mince and the bones back in the pot.
5. Chop and add the plum tomatoes. Season with salt and pepper. Let cook on low heat for 90’ stirring often. Add some warm water in the process when looking too dry. Remove the bones when the sauce is ready.
6. Boil the pasta in abundant salted water. Drain it and mix it with the sauce. Serve immediately.