Pappardelle with rabbit
Instructions
Chop the vegetables and sauté with oil to fire too high so that you help loosen slowly.
Cut the rabbit into pieces and when the sauce is browned and soft add it, pour the white wine.
Add the tomatoes, salt and pepper and cook for half an hour, adding water if necessary.
Remove the rabbit, separate the flesh from the bones, cut it into small pieces and put to cook for 10 minutes.
Drain pappardelle al dente and flavour them with rabbit sauce.
Ingredients and dosing for 4 persons
- 320 g of type paste dried egg pappardelle
- 600 g of rabbit
- 1 onion
- 1 carrot
- 1 clove of garlic
- 1 stalk of celery
- 3 tablespoons of olive oil extra virgin
- 1 glass dry white wine
- 300 g of peeled tomatoes
- Salt
- Pepper