Pappardelle with rabbit and olives

Pappardelle with rabbit and olives

Rabbit goes well with Cabernet Franc, but in this case choose one from the New World. It is riper, rounder and juicier, an ideal size for this not too heavy pasta dish with a ragù of tender rabbit. - TEXT JOLANDE VOS | IMAGE PEXELS.COM

Preparation 1.5 hours

What you need (4 people)

  • 2 tbsp olive oil
  • 1 kg rabbit (pieces or legs)
  • sea salt and freshly ground black pepper
  • chopped onion
  • 100 ml white wine
  • thyme leaves 2 tsp (fresh or dried)
  • approximately 750 ml poultry stock (2 jars of 380 ml)
  • 60 g taggia olives
  • 400-500 g fresh or dried pappardelle
  • 50 g butter
  • 3 tbsp grated Parmesan cheese

This is how you make it

Heat the olive oil in a large pan. Sprinkle the rabbit pieces with a little salt and pepper, place them in the pan and cook until golden brown all around, spoon them onto a plate and set them aside. Gently cook and glaze the onion in the frying fat for 3 minutes. Add the wine and simmer over a high heat, scraping the cinders off the bottom of the pan, sprinkle with 1 teaspoon of thyme leaves and put the rabbit pieces back in the pan. Pour in the stock and simmer the meat over very low heat for 1 hour.

Remove the pieces of rabbit from the pan and pick the meat off the bones. Reduce the liquid to two-thirds and add the rabbit meat with the olives. Cook the pappardelle in plenty of boiling salted water until al dente, according to the instructions. Drain, collect the cooking water and mix the pasta through the rabbit meat with a little cooking water, the butter, the Parmesan cheese and the rest of the thyme. Divide among 4 plates. Serve with extra Parmesan cheese, if desired. Delicious with
A green salad with cherry tomatoes.

More recipes?

PappardelleThis recipe is from: MADE AT HOME | GIORGIO LOCATELLI | FONTAINE PUBLISHER | ISBN : 9789464640098 | € 22

 

 

 

 

 

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