PAPPARDELLE WITH RABBIT, RAMPS, AND WILD GARLIC
With a highly aromatic flavor somewhere between onion and garlic, ramps infuse this pasta dish with the essence of spring. Unlike their commercial counterpart, the green tops of these leeks are tender and piquant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dredge rabbit or chicken in flour mixture, coating all sides. Shake off excess.
- Melt 2 tablespoons butter with the oil in a heavy-bottomed pan over medium-high heat. Add meat pieces. (Work in batches if necessary.) Cook until dark golden brown, 2 to 3 minutes per side. Transfer to a plate.
- Reduce heat to medium, and add garlic and ramp bulbs. Cook, stirring, until translucent and soft, about 5 minutes.
- Return meat to pan. Add stock, wine, 1/2 teaspoon salt, and pepper to taste. Bring to a boil. Remove from heat, and cover. Place in oven, and cook until meat is very tender, about 1 hour. Transfer meat pieces to a plate. Cut meat from bones in large chunks. Discard bones.
- Meanwhile, cook pasta according to package directions. Place the pan with the cooked garlic and ramps and their cooking liquid over high heat, and boil until slightly thickened, about 2 minutes. Add meat and ramp leaves. Cook for 2 minutes. Stir in remaining 2 tablespoons butter. Remove from heat.
- Drain pasta, and add to meat mixture. Toss gently, and season with salt and pepper to taste. Serve immediately.
RABBIT WITH PAPPARDELLE
Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 3h
Yield Four servings
Number Of Ingredients 17
Steps:
- Heat olive oil in a large saute pan over medium heat. Season rabbit with 1 teaspoon of the salt and some pepper. Add to pan and sear until golden brown, about 10 minutes.
- Add half of the carrots, half of the celery and all of the garlic, bay leaf, rosemary and thyme. Let vegetables sweat with the rabbit for 5 minutes. Pour in the wine. Lower heat until liquid barely simmers. Cover and cook until the rabbit is tender, about 30 minutes.
- Remove the rabbit from the pan and let cool. Set aside the pan with the vegetables. Pull the meat off the bone. Cut the rabbit in bite-size pieces. Set aside.
- Place the bones in a large saucepan. Add water, onion and the remaining carrots and celery. Simmer until liquid is reduced to about 2 cups, about 45 minutes. Strain.
- Return the rabbit meat to the pan with the vegetables. Pour the strained broth into the pan. Bring to a simmer. Stir in tomatoes. Cook very gently until rabbit is tender, about 1 hour.
- Add remaining salt and pepper to taste. Remove herbs. (Sauce can be made 1 to 2 days ahead. When ready to serve, reheat with a little additional rabbit stock or cooking liquid from the pasta, to thin slightly.)
- Bring a large pot of salted water to a boil. Add pappardelle. Cook until tender, 1 to 2 minutes. Drain. Toss with rabbit mixture. Divide among 4 plates. Sprinkle top with parsley, pepper and Parmesan. Serve immediately.
HERBED PAPPARDELLE WITH PARSLEY AND GARLIC
Let the fresh flavor of these herbed noodles - a twist on this basic pasta dough recipe - stand out by tossing them with just a few kitchen staples. Inspired by the classic Roman pasta, aglio, olio, e peperoncino, this simple dish will become a go-to, especially once you develop familiarity and confidence with rolling and cutting pasta. Soon enough, you'll find yourself making it on a weeknight, without a recipe. This recipe also makes more pasta than you need, so freeze the rest for a hearty meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)
Provided by Samin Nosrat
Categories dinner, lunch, pastas, main course
Time 40m
Yield 4 servings, plus leftover pasta
Number Of Ingredients 8
Steps:
- Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Set a colander in the sink.
- Lightly dust a sheet of pasta with semolina flour, then loosely roll into thirds lengthwise, like folding a letter. Using a sharp knife, cut noodles in 3/4-inch increments. Shake off the excess semolina, and repeat with remaining pasta sheets. Form pasta into small nests (about 3 ounces per portion) on baking sheets lined with parchment paper and dusted with semolina.
- Add 4 nests of pasta to the water and stir. (Freeze the rest of the pasta for later use.)
- Set a large frying pan over medium heat and add the olive oil, garlic, and red pepper flakes. Cook, stirring, until the garlic threatens to turn golden, about 1 minute.
- Just before the garlic begins to brown, add 1 cup pasta cooking water and increase heat to medium-high. Let the sauce simmer until it reduces by about a third.
- Cook pasta until al dente, about 3 minutes, and drain, reserving another cup of pasta water.
- Add drained pasta to the pan and toss. Add parsley, and continue cooking over medium heat for 1 minute, tossing continuously with tongs. If pasta looks dry, add a little pasta water. It should be slightly wetter than you are comfortable with, because the pasta will continue to absorb sauce even after you pull it from the heat. Taste and adjust salt as needed. Remove from heat, and serve immediately with freshly grated Parmesan.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 76 milligrams, Sugar 0 grams
BRAISED RABBIT PAPPARDELLE
Slow-cook rich game into a delicious ragu to serve with ribbon pasta - stock and wine will keep the lean meat moist
Provided by James Martin
Categories Dinner, Main course
Time 1h55m
Number Of Ingredients 16
Steps:
- Heat the oil in a large pan. When hot, add the rabbit, brown on all sides, then remove from the pan and set aside.
- Add the bacon, onion and carrot to the pan and cook for 10 mins until soft. Add the garlic, rosemary and tomato purée, stir for 1-2 mins, then pour in the wine and chicken stock.
- Return the rabbit to the pan, season, cover with a lid and cook over a low heat for 1 hr until the rabbit is really tender.
- Remove the rabbit from the pan and shred the meat using 2 forks. Be careful to remove all small bones. Meanwhile, increase the heat under the pan and boil the liquid for 5 mins until reduced by half. Add the shredded meat and reduce the heat to low. Cook the pasta in a large pan of salted water following pack instructions. Drain, reserving a little pasta water to thin the sauce if necessary.
- Stir half the orange zest, mustard, cream and parsley into the rabbit sauce. Add the cooked pasta to the pan, toss everything well to coat and heat through for 1-2 mins. Serve in bowls with grated Parmesan, parsley leaves and the remaining orange zest.
Nutrition Facts : Calories 633 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 1.4 milligram of sodium
RABBIT RAGU WITH PAPPARDELLE
Provided by Randy Kennedy
Categories dinner, one pot, pastas, main course
Time 3h
Yield Serves 6
Number Of Ingredients 18
Steps:
- Pat the rabbit pieces dry and season with salt and pepper. In a Dutch oven over medium-high heat, add the oil and brown the pieces, working in batches if needed to avoid crowding. Transfer to a plate.
- Reduce the heat to medium. Add the anchovy (if you choose) and mash it until it dissolves into the oil. Add the onion, carrots and celery, stirring until soft, about 5 minutes. Then add the red-pepper flakes, garlic and tomato paste, stirring for another minute. Deglaze the pan with the wine, turn the heat to high and boil to burn off the alcohol, about 4 minutes. Add the tomatoes, broth, bay leaves and thyme. Return the rabbit pieces to the pot, spacing them evenly so they are partly covered by the liquid. Bring to a boil and then reduce the heat and simmer, covered, until the rabbit is falling off the bone, about 2 hours. Turn the pieces at least once.
- Turn off the heat and discard the thyme and bay leaves. Remove the rabbit from the sauce and let cool; then pull the meat from the bones. Shred some pieces and leave others large. Return the meat to the pan and simmer the sauce until thickened, 10 to 15 minutes. Stir in the butter, piece by piece. Season to taste with salt and pepper.
- Bring a large pot of salted water to a boil. Cook the pappardelle until al dente. Before draining, save a cup of the pasta water. Toss the pappardelle with the sauce over low heat, adding pasta water as necessary if the sauce is too thick. Divide among pasta bowls and top with the grated cheese.
Nutrition Facts : @context http, Calories 747, UnsaturatedFat 16 grams, Carbohydrate 50 grams, Fat 29 grams, Fiber 3 grams, Protein 62 grams, SaturatedFat 8 grams, Sodium 1110 milligrams, Sugar 4 grams, TransFat 0 grams
BRAISED RABBIT WITH FRESH PAPPARDELLE
It's a lean protein that packs a lot of flavor. It's a little sweeter than chicken and completely delicious. Adapted from Slow Fires: Mastering New Ways to Braise, Roast, and Grill, by Justin Smillie and Kitty Greenwald. Copyright © 2015 by Justin Smillie. Photographs copyright © 2015 by Ed Anderson. Published by Clarkson Potter Publishers, a division of Penguin Random House LLC. All rights reserved.
Provided by Justin Smillie
Categories main-dish
Time 2h5m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 325 F. Season rabbit with salt and pepper. In a large pot over medium heat, add oil followed by rabbit (everything but the wings) and sear until golden brown, 15 minutes. Delicately remove the rabbit when golden brown and set aside to rest.
- To the pan, add onion, celery and carrots and cook 10 minutes. Add garlic, tomato paste, sage and rosemary and cook 5 minutes. Continue by adding tomatoes, vinegar, and verjus and cook 5 more minutes. Add rabbit wings and dashi and bring to a boil. Add remaining rabbit and season with salt. Cover with parchment paper (cartouche) and place in the oven for 1 hour and 10 minutes. Pull some rabbit meat off the bone along with braising liquid and place in a saucepan.
- Add 1 cup cooked pasta and toss with rabbit, parsley, Parmesan and butter. Gently cook pasta until glazed with sauce and appears sheen. Serve with additional rabbit and Parmesan shavings.
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