Pappardelle with Braised Rabbit, Lardons, and Peas
This pasta dish has substance, but lightness too, as it is built on lean rabbit and stock and brightened with peas. That makes it a perfect dish for a cool early summer evening. And as most of the work can be done well ahead of time, it makes a perfect meal for the first night of a cottage weekend.
Number of servings : 4-6 Servings
Type of meal : | Main Courses | Main Courses
Special diet :
1 rabbit, about 3½ lb (1.6 kg), cut into 6 serving pieces
3 tbsp (45 mL) olive oil
½ cup (125 mL) chopped onion
2 tsp (10 mL) minced garlic
½ cup (125 mL) dry Riesling
1 cup (250 mL) sweet peas, blanched
½ cup (125 mL) slab bacon strips, fried until lightly crisped
Salt and pepper
2 tbsp (30 mL) minced parsley
3 tbsp (45 mL) whipped butter (page 251)
½ cup (125 mL) grated Pecorino Romano
- Braise the rabbit as described on page 160 but omit the mustard. Allow to cool slightly, then strain, reserving 2 cups (500 mL) of the braising liquid. Shred the meat from the bone and set aside, tightly covered.
- Cook the pasta, reserving ¼ cup (50 mL) cooking water.
- While the pasta cooks, in a sauté pan cook the onion in olive oil until translucent.
- Stir in the garlic and cook a minute longer. Add the shredded rabbit and deglaze with wine. Add the rabbit braising liquid and reduce slightly.
- Add the peas and lardons. Season, then stir in the parsley. Add the pasta and reserved cooking water, and toss well.
- If dry, add more rabbit braising liquid. Remove from the heat, add the butter, and toss well.
- Serve topped with grated pecorino.