Pappardelle with Rabbit Ragu & Brown Butter Sage Breadcrumbs

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pappardelle pasta
This recipe comes to us from our companion, Zoe Robinson of I Fratellini. A perfect dish any time of the year!
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  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This recipe comes to us from our companion, Zoe Robinson of I Fratellini. A perfect dish any time of the year!
Ingredients
Brown Butter Sage Breadcrumbs
1loaf Companion Sage & Brown Butter Ciabatta(You can also use Companion Pain Beaucaire, Ciabatta, Farm Bread or French Baguette)
Rabbit Pappardelle
2-2 1/2pound rabbit
1pound fresh or dry pappardelle noodles
1cup flour
2stalks celery
1/4cup parmigiano reggiano
5 carrots
1 onion
4cloves garlic
3/4cup white wine
olive oil
salt and pepper
2quarts vegetable stock
1/4cup fresh sage,
Servings:
Ingredients
Brown Butter Sage Breadcrumbs
1loaf Companion Sage & Brown Butter Ciabatta(You can also use Companion Pain Beaucaire, Ciabatta, Farm Bread or French Baguette)
Rabbit Pappardelle
2-2 1/2pound rabbit
1pound fresh or dry pappardelle noodles
1cup flour
2stalks celery
1/4cup parmigiano reggiano
5 carrots
1 onion
4cloves garlic
3/4cup white wine
olive oil
salt and pepper
2quarts vegetable stock
1/4cup fresh sage,
Servings:
Instructions
Brown Butter Sage Breadcrumbs
  1. Cut bread into 1/2 inch cubes. Spread onto a cookie sheet. Bake at 400 degrees for 20 minutes or until golden brown. Put in food processor and grind until smooth.
Rabbit Pappardelle
  1. Have your butcher cut the rabbit into sections. Marinate the meat in a shallow pan with 2 cloves of chopped garlic, salt, pepper and white wine. Clean the celery and cut into 1 inch pieces. Then slice the carrots into 1/2 inch rounds. Chop onion into 1 inch cubes and place in the bottom of a roasting pan. Heat a sauté pan with 1/4 cup olive oil at about 300 degrees. Put flour in a paper bag and season with salt and pepper. Put rabbit in the paper bag and shake to coat the rabbit the sauté in olive oil or until golden brown. Place the rabbit on top of the vegetables in the roasting pan. Pour 1/2 cup white wine and vegetable stock over the rabbit and tear fresh sage leaves on top. Cover with foil and bake at 400 degrees for 2 1/2 hours. Remove the meat from roasting pan to cool for about 30 to 40 minutes. Strain the stock from the reserve for pasta. When the meat has cooled, pull from the bone. It should shred nicely. Boil water with the pappardelle with a pinch of salt. Cook to al dente and strain. Heat a 10-12 inch skillet and add one clove of garlic. Add 2 (or more if desired) cups of rabbit, 1/4 cup of stock from roasting, and 1/4 cup of breadcrumbs. Add pasta and toss. Finish with parmigiano reggiano. Serves 4.

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