Real African Dishes: [MC-AllEthnic-Recipes] Rabbit Ragu with Pappardelle

Tuesday, December 21, 2010

[MC-AllEthnic-Recipes] Rabbit Ragu with Pappardelle - Italian

* Exported from MasterCook *

Rabbit Ragu with Pappardelle - Italian

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
1 farmed rabbit -- jointed into 8 pieces
sea salt and black pepper
3 garlic cloves -- peeled and chopped
2 onions -- peeled and chopped
1 fennel bulb -- trimmed and chopped
1 carrot -- peeled and chopped
3 ounces pancetta -- diced
1 tablespoon juniper berries -- tightly crushed
2 rosemary sprigs -- leaves removed and minced
2 thyme sprigs -- leaves removed
1 cup red wine -- generous cup
2 tablespoons tomato paste
1 1/4 cups chicken stock
1 tablespoon grainy mustard
1 pound fresh pappardelle -- or tagliatelle
1 handful fresh Italian parsley -- leaves roughly chopped
To serve: -- freshly grated Parmesan

Heat the olive oil in a large, wide heavy pan. Season the rabbit pieces with salt and pepper and pan-fry them for 2 minutes on each side until browned. Remove with a slotted spoon to a plate.

Add the garlic, onions, fennel, and carrot to the pan. Pan-fry over high heat for 2 to 3 minutes until slightly softened, then add the pancetta and continue to cook until it is lightly browned, about 6 to 8 minutes.

Add the juniper berries, rosemary, and thyme, then return the browned rabbit pieces to the pan. Add the wine and tomato paste and let bubble until the liquid has reduced by half. Stir in the stock, season, and put the lid on. Cook for 20 to 30 minutes until the rabbit is tender.

Take out the rabbit pieces and place on a board. When cool enough to handle, remove the meat from the bones, shredding larger pieces as necessary. If the sauce is very thin, simmer it until thickened to a light coating consistency. Return the rabbit meat to the sauce and heat through. Stir in the mustard, taste, and adjust the seasoning.

When almost ready to serve, bring a large saucepan of salted water to a boil. Add the pasta and cook for a few minutes until al dente. Drain well and toss with the rabbit ragu, making sure the pasta is nicely coated with the sauce.

Divide between warm serving plates and spoon over any remaining ragu. Scatter over some parsley leaves and serve with grated Parmesan for sprinkling over.

Serves 4

AuthorNote: Emilia Romagna is home to some of the fines Italian cooking, not least this wonderfully tasty rabbit dish. I'm using farmed rabbit here, for its tender meat, but you can use a wild one for a stronger, gamier flavor if you prefer, allowing an extra 15 to 20 minutes braising time. You should be able to buy fresh pappardelle from a good Italian deli - or, of course, you can make your own.. Otherwise, use good dried pasta.

Cuisine:
"Italian"
Source:
"Gordon Ramsey's World Kitchen by Gordon Ramsey, 2010"
S(Formatted by Chupa Babi):
"Dec 2010"
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Per Serving (excluding unknown items): 656 Calories; 19g Fat (27.2% calories from fat); 33g Protein; 79g Carbohydrate; 5g Dietary Fiber; 130mg Cholesterol; 1499mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 2 1/2 Fat.

Nutr. Assoc. : 0 1220 0 0 0 0 0 0 2130706543 0 3413 0 0 0 0 0 0 0