Pappardelle Cacciatore Recipe
Braised Rabbit Ragu, Wine Marinated Olives, Acorn Squash Caponata, Asparagus Spears, Shaved Pecorino
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
PAPPARDELLE CACCIATORE Ingredients
Method
Cooking Directions
- 1
Prepare the Rabbit Ragu
Add the chicken broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and let it braise for about 1.5 hours, or until the rabbit is tender.
- 2
Prepare the Acorn Squash Caponata
Season with salt and pepper to taste, and set aside.
- 3
Cook the Pappardelle
In a large pot of salted boiling water, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
- 4
Prepare the Asparagus
Blanch the asparagus spears in boiling water for 2-3 minutes, then immediately transfer them to an ice bath to preserve their color and crunch. Drain and set aside.
- 5
Assemble the Dish
To serve, plate the pappardelle and top with the rabbit ragu. Add the acorn squash caponata and arrange the blanched asparagus on the side. Garnish with marinated olives and shaved pecorino cheese.