Pappardelle al ragù di lepre (Rabbit Ragu with Parpadelle)

Main

Ingredients

• buttermilk ( a bowl-full )
• 1 hare or wild rabbit
• 80g onion, diced (yield from 1/2 med-sized after peeling)
• 70g carrot, diced (1 thin, yellow heritage carrot, not peeled)
• 70g celery, diced (1 piece)
• 75g panchetta (1/2 of those 2-packs)
• 30g tomato paste (concentrata)
• 150ml pasata
• 1 cup red wine
• 1 cup chicken stock
• salt
• pepper
• sage
• rosemary
• bay leaf
• olive oil
• parmesan (for serving)
• fresh basil & parsely, (for serving)

Steps

1. Prep & brine the rabbit (overnight, or a few hours at least)**
2. cut legs and shoulders from body, set aside
3. remov flaps, put away for other use or discard
4. separate back from ribcate. set ribcate aside
5. put thights, shoulders, and back in a bowl or container, cover with buttermilk to brine/tenderize.
6. Brown the rabbit**
7. Warm cast iron skillet to medim-high (closer to high)
8. Remove from brine, rinse, and dry with paper towels
9. Generously cover with olive oil, salt, pepper
10. Add rabbit to pan, brown, about 3 minutes per side, turning once
11. Remove from pan, put on plate
12. Reduce heat, closer to medium
13. Siffrotto & Stew**
14. Add carrot, onion, celery to pot, stir frequently for 2-3 minutes
15. Add pancetta, keep stirring
16. When onion is clear/pancetta is done, reduce heat to low
17. Put rabbit back in pot
18. Mix passata, wine, and tomato paste in bowl, then pour, and add broth
19. Add ribcage
20. Add herbs in pouch
21. Stew for 2 hours, add stock if it dries out
22. Final Prep**
23. Carefully remove the hare from the stew and discard the bones. The meat should fall apart but try and keep some nice big pieces as you return it to the pan.
24. If the sauce needs thickening, simmer with the lid off for a further 30 minutes, or until you have a perfect, rich ragù consistency
25. Pasta & Serve**
26. Boil water, make parpedelle
27. remove, plate
28. cover with Ragu
29. top with fresh basil, chopped parsley, and parmesan