Pappardelle with rabbit
Pappardelle with rabbit
Rated 5.0 stars by 1 users
Category
Pasta
Servings
4
Prep Time
20 minutes
Cook Time
90 minutes
Calories
650
An exceptional Italian pasta recipe, which brings together the delicious flavours of the rabbit, olives and thyme
Author:Artisan Olive Oil Company
Ingredients
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1 medium sized rabbit cut into 8 pieces
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2 table spoons of Fiore del Frantoio extra virgin olive oil
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1 onion
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1 glass of white wine
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1 small bunch of thymes leaves
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1.5 litres of chicken stock
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50 grams of Moulins Mahjoub organic sahli olives
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500 grams of pappardelle
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40 grams of butter
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2 table spoons of grated aged Parmesan
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1 pinch of salt and 1 pinch of freshly ground pepper
Directions
Chop the onion. Crush the olives and remove their stones
Warm the olive oil and cook the rabbit pieces and remove them from the pan when golden
Add the onion and fry them at low heat until they become very tender
Add the wine and cook it for 5 minutes until it starts to evaporate, then add the thyme, salt and pepper and the rabbit
Add the chicken stock and cover the pan to let it cook for about an hour at low heat
Remove the rabbitt and cook for 15-20 minutes at a medium to high heat until the sauce become thicker
Boil water with some added salt and cook the pappardelle for 4-5 minutes
Drain the pappardelle (keeping the water) and add it to the sauce together with the rabbit and olives
Add the butter, parmesan and a few table spoon of the cooking water to achieve the perfect consistency for the sauce
Nutrition
Serving Size
1 serving
Calories 650,
Carbs
71 grams,
Fat
22 grams,
Protein
40 grams