Pappardelle col Coniglio

Name: Pappardelle col Coniglio (Pappardelle with Rabbit)
Prep time: 3 h
Cook time: 1 h
Total time: 4 h 30 min
Yield: Serves 4 as a main course
Cuisine: Italian
Ingredients: 1 teaspoon tomato purée; ½ meat or chicken stock tablet; ½ meat or chicken stock tablet; 500 g (1 lb) fresh tagliatelle; 2 tablespoons extra-virgin olive oil; salt and pepper; salt and pepper; 1 celery stick, diced; 750 g (1½ lb) boneless rabbit portions; 1 tablespoon olive oil; 25 g (1 oz) unsalted butter; 125 g (4 oz) pancetta, chopped; 2 tablespoons chopped tomatoes; 1 garlic clove, chopped; 1 carrot, diced; 1 dried chilli, crumbled; a small bunch of fresh flat-leaf parsley, chopped; grated rind of ½ unwaxed lemon; 2 juniper berries, crushed lightly with the flat of a knife; 125 ml (4 fl oz) dry white wine; 1 bay leaf

Pappardelle with Rabbit

Preparation info

Serves
4
as a main course

Difficulty
Medium
Ready in
4 hr 30

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

I have derived this recipe from a nineteenth-century book which has been the best selling cookery book in Italy since 1930. It is by Pellegrino Artusi, and is called La Scienza in Cucina e l’Arte di Mangiar Bene. The recipes in the book are still unsurpassed.

Ingredients

Europe
Italy
Main course
Pasta
Mediterranean

Ingredients

Method