- 60 ml olive oil (¼ cup)
- 1 rabbit, jointed (see note)
- For dusting: seasoned plain flour
- 4 Spanish onions, cut into wedges
- 4 garlic cloves, thinly sliced
- 2 tbsp rosemary, coarsely chopped
- 150 ml dry white wine
- 400 ml chicken stock
- 1 quantity <a href="http://gourmettraveller.com.au/whole-egg-pasta-dough-2.htm">whole egg pasta dough</a>
- To serve: aged balsamic vinegar
- To serve: finely grated parmesan
- 1Preheat oven to 140C. Heat half the oil in a large frying pan over medium-high heat. Dust rabbit in flour, shake off any excess and cook, turning once, until golden (3-4 minutes).
- 2Heat remaining oil in a casserole over medium heat. Add onion, stir occasionally until tender (16-18 minutes), add garlic and rosemary, stir to combine. Add wine, bring to the simmer, then add stock and rabbit and bring to the simmer. Cover with a lid and cook in oven until rabbit is tender and falling from the bone (1¼-1½ hours). Remove meat with a slotted spoon and set aside, then, when cool enough to handle, shred (discard bones and sinew). Simmer braising liquid until reduced by half (10 minutes) then add rabbit meat, season to taste and keep warm.
- 3Cut pasta dough into 18cm x 3cm pappardelle strips with a fluted pastry wheel and set aside on trays lined with baking paper and dusted with flour.
- 4Cook pappardelle in a large saucepan of boiling salted water until al dente (2-3 minutes). Drain (reserve 20ml pasta water), return to pan along with pasta water, toss through rabbit and braising liquid and serve drizzled with balsamic vinegar and scattered with parmesan.
Rabbit is available from specialty butchers but you may need to order ahead. Ask your butcher to joint the rabbit for you.
This recipe is from the April 2012 issue of