Ingredients
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1 pound fresh egg Pappardelle
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1 small Rabbit
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Chopped aromatic vegetables ( Onion
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Rosemary
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½ cup White Wine
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Olive Oil
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Salt
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freshly ground Black Pepper
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Grated Parmigiano-Reggiano Cheese
Directions
Steps
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1
Done
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In a skillet, warm 5 tablespoons of olive oil. Add the aromatic vegetables and the rosemary. Cook until the vegetables are soft. |
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2
Done
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Add the rabbit (cut into pieces) and brown on all sides. Deglaze with the wine, season with salt and pepper and cook until the wine evaporates. Remove the rabbit from the skillet and shred the meat off the bones. |
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3
Done
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Chop the liver, and add to the skillet along with the shredded rabbit meat. Add the tomatoes and cook for about 30 minutes. |
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4
Done
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Cook the papperdelle in salted boiling water until al dente. Drain, and add to the skillet. Toss and serve, sprinkled with parmigiano. |
