Pappardelle with Long-Cooked Rabbit Sugo

Name: Pappardelle with Long-Cooked Rabbit Sugo
Yield: makes sauce for 1 pound of fresh pasta (or gnocchi or polenta), serving 4 to 6
Ingredients: 1 rabbit, about 3 1/2 pounds, cut up (or 6 rabbit legs); 1 small onion, chopped (1 cup); 1 cup celery cut in 1-inch chunks; 1/2 cup carrot cut in 1/2-inch pieces; 3 garlic cloves, peeled; 10 big fresh basil leaves (1/4 cup, packed to measure); 1 teaspoon coarse sea salt or kosher salt, or to taste; 6 tablespoons extra-virgin olive oil; 1/2 teaspoon peperoncino flakes, or to taste; 6 cups poultry or vegetable stock, or as needed, heated; Freshly ground black pepper to taste; A food processor; A large, heavy-bottomed sauté pan, wide enough to hold the rabbit pieces in 1 layer, with a cover

December 14, 2011

As with the preceding duck recipe, either a whole rabbit or rabbit pieces can be used for this sauce. If you’re getting a whole rabbit, ask the butcher to cut it into eight or ten pieces, or do it yourself, just cutting between the joints. (If you have my book Lidia’s Family Table, look at the photos on page 321 to see how to cut up a rabbit.) If you can find rabbit legs, hind and/or front, they would be even better for this recipe. As with the duck, the legs have more meat, are easier to handle, and cost less. Serve this sauce with pappardelle, following the procedures in the duck recipe, or with gnocchi, polenta, or dry pasta.

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