Pappardelle With Rabbit Sauce
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- rabbit
- butter
- olive oil
- rabbit liver
- carnesecca (cured pork belly)
- onion
- celery
- carrot
- parsley
- tomato sauce or conserva
- pappardelle or strisce
- parmesan
- salt
- pepper
Instructions
- Cut the rabbit into large pieces, put on the heat to release its water, then drain and dry.
- Add butter, oil and a battuto of rabbit liver, carnesecca, onion, celery, carrot and parsley; season and brown.
- Moisten with water and tomato sauce or conserva to finish cooking, adding a little more butter at the end.
- Dress pappardelle or strisce with the sauce and parmesan; serve the rabbit as a second course with some of its juices.