Pasta with white rabbit ragout: a rustic and tasty first dish, Easy to prepare and perfect for Sunday lunch. White rabbit sauce is prepared in no time, especially if you're lucky enough to find a butcher who just gives you rabbit pulp. If you have to kick the pulp by hand, it's going to take a while’ over time. white sauce is a good alternative to traditional sauce in red, such as RAGU’ NEAPOLITAN: it's lighter and has a gentler taste, that enhances the meat and vegetables used for the sauté. Unmissable saves and rosemary: aromas are the real strength of this recipe and therefore go green light to juniper, Laurel, cloves but also thyme and mar butler.
Rabbit meat is a white meat, very lean to nutritious and rabbit sauce is an alternative, Maybe a little’ Underestimated, the classic RAGU’ PIG WHITE or the Genovese. I chose to use the mafalde, a kind of hard wheat semoly pappardelle curled at the edges: one of my favorite formats. You can, though, quietly also use spaghetti, linguine or a wonderful egg pasta, light and crisp.
A plate of pasta with sauce immediately projects me towards Sunday lunch or a festive occasion, such as Easter for example: maybe for this year you could give up the lamb and bet on the pasta with the white rabbit sauce. But if you were a traditionalist, then I advise you to take a look at my sumptuous PAPPARDELLE WITH SAUCE’ LAMB AND ARTICHOKES. If you like, follow me on my profile Instagram. And I wish you good day.
800 grams of rabbit
400 grams of mafalde or other type of pasta
2 carrot carrots
a stalk of celery
extra virgin olive oil, to taste
salt and pepper as much as, Just
150 ml dry white wine
120 milliliters of vegetable or meat stock
two juniper berries
a bay leaf
Rosemary, Sage, to taste
Parmigiano Reggiano Dop 30 months or grated Pecorino Dop, to taste
If you have purchased a boneless rabbit, simply chop it to the knife in rather small but not very small pieces. If you have to bone it, arm yourself with patience and a sharp knife and detach the flesh from the bones and then chop it to the knife. With bones and some vegetables you could prepare a rabbit broth to use to stretch the sauce or for a nice risotto: rabbit broth is very light, nutritious and delicate.
Once the rabbit flesh is chopped, finely chop the celery and onion. Cut carrots into cubes. Brown the rabbit in extra virgin olive oil, high heat. When it's golden, add all the vegetables: carrots, celery and onion. Fry the vegetables well and blend with white wine.
When alcohol has evaporated, add juniper, cloves, bay and finely chopped herbs. Combine vegetable broth or rabbit broth, salt and cook covered and over low heat for about 45 minutes or until the sauce is well restricted and fragrant.
Boil the pasta in salted water, drain it al dente by keeping aside some cooking water and sauté the pasta with the white rabbit sauce, adding some cooking water if necessary. Serve the pasta with the white rabbit ragout, completing the dish with grated Pecorino Dop if you prefer a taste a little tastier and savory, or with Parmigiano Reggiano 30 months for a softer taste. Bon appétit!