Braised Rabbit Ragu Pappardelle...Braised Rabbit Ragu Pappardelle with Pistachio Gremolata

A sophisticated, Michelin-inspired take on Italian comfort: tender rabbit slow-braised in Vermentino and wild fennel, paired with hand-cut egg-yolk pappardelle and a bright, nutty gremolata.

Ingredients

Cooking Instructions

1. 01

   To make the pasta, mound the flour on a marble surface, create a well, and add the egg yolks. Incorporate slowly, knead for 10 minutes until smooth, wrap in film, and rest for at least 1 hour.

2. 02

   Season the rabbit generously with salt. In a heavy-bottomed Dutch oven, sear the rabbit in olive oil over medium-high heat until golden brown on all sides. Remove and set aside.

3. 03

   In the same pot, add the minced shallots and fennel. Sauté until translucent and beginning to caramelize. Deglaze the pan with the Vermentino, scraping up the fond.

4. 04

   Return the rabbit to the pot and add the stock. Cover and braise in a 160°C (320°F) oven for 90 minutes until the meat is falling off the bone.

5. 05

   While the rabbit braises, roll the pasta dough to 1mm thickness and cut into wide ribbons (pappardelle). Dust with flour and set aside.

6. 06

   Prepare the gremolata by mixing the chopped pistachios, lemon zest, and parsley in a small bowl with a touch of olive oil and sea salt.

7. 07

   Remove the rabbit from the liquid. Shred the meat, discarding bones and sinew. Reduce the braising liquid by half on the stove, then fold the meat back in with the butter to create a glossy emulsion.

8. 08

   Boil the pappardelle in heavily salted water for 2-3 minutes. Transfer directly into the ragu, adding a splash of pasta water. Toss with Parmigiano Reggiano.

9. 09

   Plate the pasta in nests, spooning extra ragu over the top. Garnish heavily with the pistachio gremolata and a final drizzle of olive oil.