Pappardelle al ragù di lepre (Rabbit Ragu with Parpadelle)

Ingredients

• buttermilk ( a bowl-full )
• 1 hare or wild rabbit
• 80g onion, diced (yield from 1/2 med-sized after peeling)
• 70g carrot, diced (1 thin, yellow heritage carrot, not peeled)
• 70g celery, diced (1 piece)
• 75g panchetta (1/2 of those 2-packs)
• 30g tomato paste (concentrata)
• 150ml pasata
• 1 cup red wine
• 1 cup chicken stock
• salt
• pepper
• sage
• rosemary
• bay leaf
• olive oil
• parmesan (for serving)
• fresh basil & parsely, (for serving)

Directions

Prep & brine the rabbit (overnight, or a few hours at least)

1. cut legs and shoulders from body, set aside
2. remov flaps, put away for other use or discard
3. separate back from ribcate. set ribcate aside
4. put thights, shoulders, and back in a bowl or container, cover with buttermilk to brine/tenderize.

Brown the rabbit

1. Warm cast iron skillet to medim-high (closer to high)
2. Remove from brine, rinse, and dry with paper towels
3. Generously cover with olive oil, salt, pepper
4. Add rabbit to pan, brown, about 3 minutes per side, turning once
5. Remove from pan, put on plate
6. Reduce heat, closer to medium

Siffrotto & Stew

1. Add carrot, onion, celery to pot, stir frequently for 2-3 minutes
2. Add pancetta, keep stirring
3. When onion is clear/pancetta is done, reduce heat to low
4. Put rabbit back in pot
5. Mix passata, wine, and tomato paste in bowl, then pour, and add broth
6. Add ribcage
7. Add herbs in pouch
8. Stew for 2 hours, add stock if it dries out

Final Prep

1. Carefully remove the hare from the stew and discard the bones. The meat should fall apart but try and keep some nice big pieces as you return it to the pan.
2. If the sauce needs thickening, simmer with the lid off for a further 30 minutes, or until you have a perfect, rich ragù consistency

Pasta & Serve

1. Boil water, make parpedelle
2. remove, plate
3. cover with Ragu
4. top with fresh basil, chopped parsley, and parmesan