Rigatoni with Trappist and rabbit ragout

Life is always full of surprises and things are never the way they initially seem. I guess this phrase summarizes my feelings lately and people who know me very well (in person) probably will easily understand what I mean and somehow feel a bit worried about me. But no problem .... they say life is a sequence of illusions and disillusions, I guess I am now ready for some illusions. Finally again.

This has nothing to do with our first baby, who we saw today in one of the last echos .... 4 weeks from joining us (check the page The kid for his arrivals in the family). We are at 36.5 weeks and a little one of already 3.15 Kg and in perfect shape .... gosh, a sweet little chubby baby. I am already melting ... and thanks to him/her I still smile lately.

You might ask yourself what has this to do with this recipe. Nothing actually, I just needed some venting ... as a person can take so much before venting. If I really need to elaborate, this recipe is a try at mixing two traditions: the belgian way of cooking rabbit with the italian ragu' (ragout). The result is  definitively worth mentioning and all merits goes to the Trappist beer, which gives depth to an otherwise simple ragu'.  Trappist ... my favourite beer ... to the point that I almost have more beer home than wine. No surprise, it is much cheaper ;-) but still amazing (like the famous Westvleteer 12 or the Struise Pannepot).

(Leggi la ricetta --- Read the recipe)