Garganelli: Rabbit and Asparagus

Name: Garganelli: Rabbit and Asparagus (Garganelli, Coniglio e Asparagi)
Yield: Serves 6 as a starter or 3 as a main
Cuisine: Italian
Ingredients: 10 juniper berries; 20 black peppercorns; 75 g butter; 2 tablespoons extra virgin olive oil; 1 large carrot, halved; 1 medium onion, halved; ½ a farmed rabbit, or a whole wild one (with offal, about 700 g); 2 sticks celery; 500 ml chicken stock (or water at a pinch); 1 bunch green asparagus (300 g); 125 ml white wine; 500 ml chicken stock (or water at a pinch); 3 sprigs thyme or oregano; 3 sprigs thyme or oregano; 2 cloves garlic, broken but whole; 2 bay leaves; grated Parmesan, to serve; ½ a farmed rabbit, or a whole wild one (with offal, about 700 g); 250 g dried garganelli, or 320 g fresh

Garganelli, Coniglio e Asparagi

Preparation info

Serves
6
as a starter

Difficulty
Complex

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Farmed rabbit, with its milder flavour, is preferable for this dish.

Ingredients

250 g dried garganelli, or 320 g fresh
½ a farmed rabbit, or a whole wild

Main course
Starter

Method

Bone the rabbit, keeping all the offal you can stomach (I use the liver, lungs, kidney and heart). Dice the meat and offal 2cm, cutting kidney and heart into quarters – you should have about 400g meat and 300g bones. Cut the bones into about a dozen chunks.

Separate your celery, carrot (peeled) and onion into two piles. Cut one into biggish chunks, the other dice finely (5mm).