Pappardelle with rabbit is a traditional first course of Italian cuisine, particularly widespread in many regions of central and northern Italy. The recipe involves the use of tender and succulent rabbit, which is slowly braised in an aromatic sauce based on vegetables, white wine, and peeled tomatoes. The dry egg pappardelle, with their hearty and porous texture, perfectly match the intense flavor of the rabbit, creating a dish with a refined and irresistible taste.
Chop the vegetables and sauté them with the oil over a 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 about 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 dress them with the rabbit sauce
Casserole
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Knife
Cutting Board
Italia
| Energy (kcal) | 139.95 |
| Carbohydrates (g) | 14.81 |
| of which Sugars (g) | 1.68 |
| Fat (g) | 3.92 |
| of which Saturates (g) | 0.94 |
| Protein (g) | 9.9 |
| Fiber (g) | 0.74 |
| Sale (g) | 0.03 |
