Name: Pappardelle with Rabbit Sauce (Pappardelle al Coniglio)
Total time: 1 h 45 min
Yield: Serves 4 people
Cuisine: Italy
Ingredients: Freshly ground black pepper; Pappardelle made with 3 eggs and 2 ¼ cups of flour; 2 tablespoons juniper berries; 1 teaspoon fresh rosemary or ½ teaspoon dried rosemary, finely chopped; ¼ cup celery, finely diced; 1 cup dry red wine; ½ cup Parmigiano-Reggiano, freshly grated; 12 ounces boneless rabbit meat, cut into cubes no larger than ½ inch; 1 ½ cups canned whole peeled tomatoes with their juice, coarsely chopped; ¼ cup yellow onion, finely chopped; ¼ cup carrot, peeled and finely diced; 3 tablespoons butter; 3 tablespoons extra virgin olive oil; Salt

Preparation info

Serves
4
people

Difficulty
Easy
Ready in
1 hr 45

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

Pappardelle with wild hare sauce is a classic Tuscan dish. Since it is rather difficult to find wild hare, and rabbit is now becoming more common even in the U.S., I’ve used the classic hare recipe with rabbit with delicious results.

Ingredients

3 tablespoons extra virgin olive oil
3 tablespoons butter
¼ cup

Method

Put the olive oil and 1 tablespoon of the butter in a saucepan over medium heat. Add the onion and Sauté until it turns a rich golden color, about 5 minutes.
Add the carrots and celery and continue cooking until they become lightly browned.
Add the rosemary, juniper berries and the rabbit meat and cook, stirring often, until the meat becomes lightly b