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Recipe by Emporion
Rabbit pappardelle is a traditional first course of Italian cuisine, especially widespread in many regions of central and northern Italy. The recipe calls for tender, succulent rabbit, which is slowly braised in an aromatic sauce made with vegetables, white wine and peeled tomatoes. The dry egg pappardelle, with their hearty and porous texture, pair perfectly with the intense flavor of the rabbit, creating a refined and irresistible dish.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Finely chop the vegetables and sauté with the oil over not too high heat so that they soften slowly
Step 2 of 5: Cut the rabbit into pieces and when the sautéed vegetables are soft add it, brown it and pour in the white wine
Step 3 of 5: Add the peeled tomatoes, salt and pepper and cook for half an hour, adding water if necessary
Step 4 of 5: Remove the rabbit, separate the meat from the bones, cut it into pieces and put it back to cook for 10 minutes
Step 5 of 5: Drain the pappardelle al dente and toss them with the rabbit sauce
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Gluten, Eggs, and Celery
In gray: not detectedDetected
| Average values | Per serving373 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,270 kJ543 kcal | 609 kJ146 kcal |
| Fat | 22.25 g | 5.97 g |
| of which saturated fatty acids | 6.71 g | 1.8 g |
| Carbohydrates | 36.98 g | 9.92 g |
| of which sugars | 4.17 g | 1.12 g |
| Fibre | 2.01 g | 0.54 g |
| Protein | 39.77 g | 10.67 g |
| Salt | 0.52 g | 0.14 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
