Pappardelle with rabbit is a traditional Italian first course, particularly widespread in many regions of central and northern Italy. The recipe calls for tender and succulent rabbit, which is slowly braised in a fragrant sauce made of vegetables, white wine, and peeled tomatoes. The dried egg pappardelle, with their hearty and porous texture, pair perfectly with the intense flavor of the rabbit, creating a dish with a refined and irresistible taste.
Chop the vegetables and sauté with olive oil over medium heat until they soften slowly
Cut the rabbit into pieces and when the sauté is 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 return it to cook for 10 minutes
Drain the pappardelle al dente and dress them with the rabbit sauce
Saucepan
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Knife
Cutting Board
Italy
| 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 |
