Serving
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Rabbit with Pasta
Italy

Serves
Effort:
Sched:
DoAhead:  
4 main  
***  
2 hr
Yes
This recipe illustrates the Italian method of cooking a meat course and sauce for the pasta course together. The pasta course would be served before the meat but for convenience we show them together on the same plate, and nothing prevents you from serving them that way. This recipe would be pretty much the same (and a lot cheaper) made with chicken thighs.



2-3/4
1
2
42oz
1
4
1
tt
bit
2
1/2
#
#
cl
can
#
T
t



t
Rabbit whole
Onion white
Garlic
Tomatoes diced  
Mushrooms
Olive Oil
Salt
Pepper
Nutmeg grated
Cloves
Red Pepper (1)
Prep   -   (20 min)
  1. Cut up your RABBIT into serving pieces. Don't waste all that unrecoverable meat on the carcass, make a soup stock just as for chicken, rabbit makes a very good soup stock.
  2. Chop ONIONS small, chop GARLIC small, mix.
  3. Drain TOMATOES saving the juice, chop up a bit smaller and add back to juice.
  4. Stem MUSHROOMS, cut caps in half one way, then into slices the other way.
Run   -   (1-1/4 hr)
  1. Heat Olive Oil over moderate heat and fry Onion mix until soft.
  2. Add Rabbit, sprinkle with Salt and Pepper and continue to fry over moderate heat, tumbling more and more frequently until the onions are light golden.
  3. Stir in Tomatoes, grate in just a little Nutmeg, add the CLoves. Cover and simmer, tumbling occasionaly for about 45 minutes or until rabbit is fork tender.
  4. Remove rabbit and keep warm to serve separately.
  5. Stir Mushrooms into sauce and simmer an additional 10 minutes, adjusting consistency and salt as required.
  6. Serve sauce with pasta, rabbit as a meat course.
NOTES:
  1. Red Pepper:   A fairly mild dried red pepper like Kashmir or Korean would be about right. For details see our Chili Page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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