94. Pappardelle col Sugo di Coniglio

Pasta in Rabbit Sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Method

After you have washed the rabbit, cut it into larger pieces than you would if frying it, and place these in a saucepan to draw out the water they contain. Drain the water off and when the pieces are nice and dry add some butter, a little olive