Pappardelle With Rabbit Ragu & Brown Butter Sage Breadcrumbs

Watch Zoe Robinson, Executive chef at I Fratellini, and her Chef, Mi, cook up some Pappardelle with Roasted Rabbit and Brown Butter Sage Breadcrumbs from Companion. Get the full recipe below. Brown Butter Sage Breadcrumbs 1 loaf Companion Sage and & Brown Butter Ciabatta (You can also use Companion Pain Beaucaire, Ciabatta, Farm Bread, or French Baguette) 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 2- 2 1/2 pound rabbit 1 pound fresh or dry pappardelle noodles 1 cup flour 2 stalks celery 1/4 cup parmigiano reggiano 5 carrots 1 onion 4 cloves garlic 3/4 cup of white wine Olive Oil Salt and Pepper 2 quarts vegetable stock 1/4 cup of fresh sage. First you have your butcher cut the rabbit into sections. Marinate the rabbit 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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