I made a Piedmont all-yolk pasta yesterday with a braised rabbit sauce and thought I'll share my labors of love with you fellow chowcooks.
The pasta is a big undertaking, so I don't make it too often, but the rabbit sauce is easy and really wonderful (if you don't mind eating small furry animals).
Here is the rough recipe:
2 slices pancetta, diced
2 medium carrots, finely diced
1 onion, finely diced
1 celery stalk, finely diced
4 garlic cloves (1 mashed, and 3 whole)
2 Tbsp chopped rosemary and sage
1 large can of diced tomatoes, drained
1 cup dry white wine
2-3 cups chicken stock
1 bay leaf
Quarter the rabbit and seared it in olive oil in a dutch oven or a braising pot. Remove to a plate and season with salt and pepper.
In the same pot, cook pancetta until fat is rendered. Remove to a small bowl and set aside.
Add onions, carrots, celery, and whole garlic cloves, and cook until tender and golden brown (add some olive oil if needed). Add tomatoes, mashed garlic, herbs, wine, and 2 cups chicken stock and bring to a simmer. Season to taste.
Return rabbit and pancetta to the pot. Add bay leaf and more chicken stock if necessary to cover the rabbit. Cover and braise in the middle of the oven for 2 hours.
Let stand until it's cool enough to handle. Debone and flake the rabbit meat and return it back to the pot. Serve over pasta.
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