Egg Pappardelle with rabbit chunks

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Ingredienser

  • 300 g Pappardelle n° 101 all’uovo
  • 1 stick celery
  • 1 small bunch Italian parsley
  • 20 g Butter
  • 3 tbsp grated Parmesan cheese
  • ½ young rabbit
  • 300 g tomatoes, ripe and firm
  • half onion
  • 1 carrot
  • salt and pepper
Pappardelle n° 101 all’uovo


Tillagning

Blanch the tomatoes in boiling water, peel and deseed them and once removed the water, chop them coarsely. Peel and finely chop the onion, the carrot, the celery, then rinse and chop the parsley.Slice the rabbit into bite-size chunks, then rinse and dry them. In a saucepan heat a knob of butter and a dash of oil, add the rabbit chunks and brown them evenly all over. Then drain them and keep them aside.In the same saucepan used for the rabbit place the chopped carrot, the celery and fry until soft, add the tomatoes, flavour with salt and pepper then simmer for 20 minutes. Add the rabbit and simmer for 20 more minutes, then add the parsley.In the meanwhile cook the pasta and drain it when al dente, then toss it in the rabbit ragù, sprinkle with parmesan and serve.