Pappardelle With Long Cooked Rabbit Sugo Food

PAPPARDELLE WITH WILD BOAR RAGU (PAPPARDELLE AL RAGU DI CINGHIALE)

Steps:

• Heat the oil in a large saucepan over high heat. Season the meat with salt and pepper and add to the pan. Once the meat is browned, add the onions, carrots, celery, and garlic. Reduce the heat and cook until the moisture is gone. Add the tomato paste and flour. Add the red wine and herbs. Cover and cook for about 2 hours, stirring occasionally. The sauce is done when the meat is fork tender.
• Remove the meat from the sauce and set aside. Strain the sauce, blend, and return to the pan. Pull the meat apart and add back to the blended sauce.
• Serve over pasta.

PAPPARDELLE WITH SLOW-COOKER BEEF RAGù

Steps:

• Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.

BRAISED RABBIT PAPPARDELLE

Steps:

• Heat the oil in a large pan. When hot, add the rabbit, brown on all sides, then remove from the pan and set aside.
• Add the bacon, onion and carrot to the pan and cook for 10 mins until soft. Add the garlic, rosemary and tomato purée, stir for 1-2 mins, then pour in the wine and chicken stock.
• Return the rabbit to the pan, season, cover with a lid and cook over a low heat for 1 hr until the rabbit is really tender.
• Remove the rabbit from the pan and shred the meat using 2 forks. Be careful to remove all small bones. Meanwhile, increase the heat under the pan and boil the liquid for 5 mins until reduced by half. Add the shredded meat and reduce the heat to low. Cook the pasta in a large pan of salted water following pack instructions. Drain, reserving a little pasta water to thin the sauce if necessary.
• Stir half the orange zest, mustard, cream and parsley into the rabbit sauce. Add the cooked pasta to the pan, toss everything well to coat and heat through for 1-2 mins. Serve in bowls with grated Parmesan, parsley leaves and the remaining orange zest.

RABBIT RAGU WITH PAPPARDELLE

Steps:

• Pat the rabbit pieces dry and season with salt and pepper. In a Dutch oven over medium-high heat, add the oil and brown the pieces, working in batches if needed to avoid crowding. Transfer to a plate.
• Reduce the heat to medium. Add the anchovy (if you choose) and mash it until it dissolves into the oil. Add the onion, carrots and celery, stirring until soft, about 5 minutes. Then add the red-pepper flakes, garlic and tomato paste, stirring for another minute. Deglaze the pan with the wine, turn the heat to high and boil to burn off the alcohol, about 4 minutes. Add the tomatoes, broth, bay leaves and thyme. Return the rabbit pieces to the pot, spacing them evenly so they are partly covered by the liquid. Bring to a boil and then reduce the heat and simmer, covered, until the rabbit is falling off the bone, about 2 hours. Turn the pieces at least once.
• Turn off the heat and discard the thyme and bay leaves. Remove the rabbit from the sauce and let cool; then pull the meat from the bones. Shred some pieces and leave others large. Return the meat to the pan and simmer the sauce until thickened, 10 to 15 minutes. Stir in the butter, piece by piece. Season to taste with salt and pepper.
• Bring a large pot of salted water to a boil. Cook the pappardelle until al dente. Before draining, save a cup of the pasta water. Toss the pappardelle with the sauce over low heat, adding pasta water as necessary if the sauce is too thick. Divide among pasta bowls and top with the grated cheese.

PAPPARDELLE WITH LONG-COOKED RABBIT SUGO

Steps:

• Trim the rabbit pieces of any fat, rinse them well, and pat dry.
• Using the food processor, mince the onion, celery, carrot, garlic, and basil for 15-20 seconds, to a paste (this is pestata).
• Season the rabbit pieces all over with 1/2 teaspoon salt.
• Pour the olive oil into the saucepan, and set over medium heat.
• Lay all the meat in the pan, and let the pieces caramelize gradually, turning them every couple of minutes, until lightly browned on all sides, 6-8 minutes.
• Scrape in the pestata, and stir it around the pan, tumbling the rabbit pieces over to coat them with the paste.
• Sprinkle in the red pepper flakes and keep stirring, scraping up the browned bits on the pan bottom and sides, as the pestata steams and sizzles.
• When the pestata is dry and starting to stick to the pan, pour in 2 cups or so of hot stock, almost to cover the meat.
• Sprinkle in 1/2 teaspoon of salt.
• Bring the liquid to a boil, adjust the heat to keep it perking gently, and cook partially covered, occasionally turning the rabbit pieces and stirring up the seasonings.
• As the liquid reduces, stir in another cup of hot stock every 20 minutes or so.
• Cook 1 1/2 hours or more, until the rabbit meat is quite tender; then turn off the heat, cover the pan, and let the sugo cool completely.
• Remove the rabbit pieces from the braising juices, and pull all the meat off the bones.
• Discard the bones and cartilage; shred the meat in bite-sized morsels, and stir it back in the juices.
• Add more stock so the sauce has a flowing consistency, heat to a simmer, and cook for another 15 minutes or longer, until the meat is moist and melded with the sauce.
• Season to taste with salt and freshly ground black pepper.
• While the sauce is hot, toss in pappardelle.

PAPPARDELLE WITH LONG-COOKED RABBIT SUGO

Steps:

• Trim the rabbit pieces of any fat, rinse them well, and pat dry.
• Using the food processor, mince the onion, celery, carrot, garlic, and basil for 15 to 20 seconds, to a paste.
• Season the rabbit pieces all over with 1/2 teaspoon salt. Pour the olive oil into the saucepan, and set over medium heat. Lay all the meat in the pan, and let the pieces caramelize gradually, turning them every couple of minutes, until lightly browned on all sides, 6 to 8 minutes.
• Scrape in the pestata, and stir it around the pan, tumbling the rabbit pieces over to coat them with the paste. Sprinkle in the peperoncino and keep stirring, scraping up the browned bits on the pan bottom and sides, as the pestata steams and sizzles.
• When the pestata is dry and starting to stick in the pan, pour in 2 cups or so of hot stock, almost to cover the meat. Sprinkle in 1/2 teaspoon of salt. Bring the liquid to a boil, adjust the heat to keep it perking gently, and cook partially covered, occasionally turning the rabbit pieces and stirring up the seasonings. As the liquid reduces, stir in another cup of hot stock every 20 minutes or so. Cook 1 1/2 hours or more, until the rabbit meat is quite tender; then turn off the heat, cover the pan, and let the sugo cool completely.
• Remove the rabbit pieces from the braising juices, and pull all the meat off the bones. Discard bones and cartilage; shred the meat in bite-sized morsels, and stir it back in the juices. Add more stock so the sauce has a flowing consistency, heat to a simmer, and cook for another 15 minutes or longer, until the meat is moist and melded with the sauce. Season to taste with salt and freshly ground black pepper.
• While the sauce is hot, toss in pappardelle (as detailed in the preceding recipe), other pasta, or gnocchi. Or cool the sauce to use later; thin it with stock when reheating.

PAPPARDELLE WITH RABBIT, RAMPS, AND WILD GARLIC

Steps:

• Preheat oven to 375 degrees. Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dredge rabbit or chicken in flour mixture, coating all sides. Shake off excess.
• Melt 2 tablespoons butter with the oil in a heavy-bottomed pan over medium-high heat. Add meat pieces. (Work in batches if necessary.) Cook until dark golden brown, 2 to 3 minutes per side. Transfer to a plate.
• Reduce heat to medium, and add garlic and ramp bulbs. Cook, stirring, until translucent and soft, about 5 minutes.
• Return meat to pan. Add stock, wine, 1/2 teaspoon salt, and pepper to taste. Bring to a boil. Remove from heat, and cover. Place in oven, and cook until meat is very tender, about 1 hour. Transfer meat pieces to a plate. Cut meat from bones in large chunks. Discard bones.
• Meanwhile, cook pasta according to package directions. Place the pan with the cooked garlic and ramps and their cooking liquid over high heat, and boil until slightly thickened, about 2 minutes. Add meat and ramp leaves. Cook for 2 minutes. Stir in remaining 2 tablespoons butter. Remove from heat.
• Drain pasta, and add to meat mixture. Toss gently, and season with salt and pepper to taste. Serve immediately.

PAPPARDELLE WITH PORK SUGO AND HAZELNUTS

Steps:

• Preheat oven to 425°F. Toss tomatoes, grated garlic, and 1 tablespoon oil on a rimmed baking sheet. Arrange tomatoes, skin side down, in a single layer; season with salt and pepper. Roast until browned around the edges, about 25 minutes. Set aside.
• Reduce oven temperature to 350°F. Toast hazelnuts on another baking sheet, tossing once, until golden brown, 10-12 minutes. Let cool; coarsely chop.
• Reduce oven temperature to 275°F. Season pork with salt and pepper. Heat remaining 2 tablespoons oil in a large ovenproof pot over medium-high. Cook pork in batches, turning occasionally, until brown, 8-10 minutes; transfer to a platter.
• Add shallots and whole garlic cloves to same pot and cook, stirring occasionally, until browned, about 5 minutes. Add wine, scraping up any browned bits; bring to a boil and cook until wine is reduced slightly, about 5 minutes. Return pork to pot and add milk, broth, and reserved tomatoes. Bring to a boil. Tie oregano and thyme sprigs together with kitchen twine; add to pot. Cover and transfer to oven. Braise meat until very tender, 2-2 1/2 hours.
• Remove from oven; discard herbs and use a potato masher or pair of forks to shred pork and mash vegetables into medium-size pieces. Gradually add butter and grated cheese, stirring as you go to fully incorporate into sugo.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, transfer to a platter, and toss with half of sugo. Serve topped with hazelnuts, chopped oregano and thyme, and more Grana Padano.
• Do Ahead
• Sugo can be made 1 week ahead. Let cool; cover and chill, or divide in half and freeze up to 3 months.

PAPPARDELLE WITH RABBIT & CHESTNUT RAGU

Steps:

• Heat 1 tbsp of the oil in a large, wide pan or flameproof casserole dish with a lid. Season the rabbit and toss in the flour. Add to the hot oil and brown on all sides - you may have to do this in batches. When it is a deep golden brown all over, transfer to a plate. Add the remaining oil and the lardons to the pan and cook for 10 mins until crisp and golden. Add the onion, carrot and celery, and stir for 10 mins, scraping up any crispy bits from the bottom, until the veg has softened. Add the garlic and cook for 1 min more.
• Next, stir in the cinnamon, juniper, bay leaves and rosemary. After 1 min, pour in the wine and crumble in the stock cube. Simmer for 5 mins, then add the tomatoes and return the rabbit to the pan. Nestle the rabbit into the sauce, cover with a lid and simmer gently for 2 hrs, stirring once or twice.
• Remove the rabbit, give the sauce a good stir, then cover again. Continue simmering the sauce while you shred the meat from the bones using 2 forks. Discard the bones and add the meat back to the pan, along with half the chestnuts. Cook, uncovered, for another 30 mins until reduced to a thick, rich sauce. Add the remaining chestnuts. Can now be cooled and chilled overnight, or frozen for up to 2 months.
• Cook the pasta following pack instructions. Stir the milk, orange zest and parsley into the sauce and reheat, if chilled. When the pasta is cooked, add it to the sauce and cook together for 1 min more. Serve with Parmesan, if you like.

PAPPARDELLE ALLA BOSCAIOLA

Steps:

• Steep the dried mushrooms in warm water for 20 minutes, then mince them and add them to the cultivated mushrooms. Strain the steeping liquid, since it may contain sand, and add it to the sauce as well.
• Clean and dice the mushrooms.
• Sauté shallots , bacon and herbs for a few minutes in 4 tablespoons of oil in a casserole. Add the mushrooms, cook another minute, and then add a half cup of wine and the tomatoes.
• Season with a little pepper add mushroom reserved liquid and simmer the mixture over a very gentle flame for a 15 minutes.
• In the meantime bring pasta water to a boil, salt it, and cook the pappardelle.
• Add heavy cream to the sauce and simmer for another 5 minutes.
• Drain the pappardelle and season them with the sauce; serve them with grated cheese.

RABBIT WITH PAPPARDELLE

Steps:

• Heat olive oil in a large saute pan over medium heat. Season rabbit with 1 teaspoon of the salt and some pepper. Add to pan and sear until golden brown, about 10 minutes.
• Add half of the carrots, half of the celery and all of the garlic, bay leaf, rosemary and thyme. Let vegetables sweat with the rabbit for 5 minutes. Pour in the wine. Lower heat until liquid barely simmers. Cover and cook until the rabbit is tender, about 30 minutes.
• Remove the rabbit from the pan and let cool. Set aside the pan with the vegetables. Pull the meat off the bone. Cut the rabbit in bite-size pieces. Set aside.
• Place the bones in a large saucepan. Add water, onion and the remaining carrots and celery. Simmer until liquid is reduced to about 2 cups, about 45 minutes. Strain.
• Return the rabbit meat to the pan with the vegetables. Pour the strained broth into the pan. Bring to a simmer. Stir in tomatoes. Cook very gently until rabbit is tender, about 1 hour.
• Add remaining salt and pepper to taste. Remove herbs. (Sauce can be made 1 to 2 days ahead. When ready to serve, reheat with a little additional rabbit stock or cooking liquid from the pasta, to thin slightly.)
• Bring a large pot of salted water to a boil. Add pappardelle. Cook until tender, 1 to 2 minutes. Drain. Toss with rabbit mixture. Divide among 4 plates. Sprinkle top with parsley, pepper and Parmesan. Serve immediately.