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.
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Finely chop the vegetables and sauté with the oil over not too high heat so that they soften slowly
Cut the rabbit into pieces and when the sautéed vegetables are soft add it, brown it and pour in the white wine
Add the peeled tomatoes, salt and pepper and cook for half an hour, adding water if necessary
Remove the rabbit, separate the meat from the bones, cut it into pieces and put it back to cook for 10 minutes
Drain the pappardelle al dente and toss them with the rabbit sauce
Casserole Dish
Pan
Knife
Cutting Board
Italia
| Energy (kcal) | 126.92 |
| Carbohydrates (g) | 10.17 |
| of which Sugars (g) | 1.15 |
| Fat (g) | 3.63 |
| of which Saturates (g) | 1.48 |
| Protein (g) | 10.94 |
| Fiber (g) | 0.56 |
| Sale (g) | 0.14 |
