Pappardelle Recipe

Cooking Instructions

1. 1

   Prepare the Rabbit

   In a large pot, heat olive oil over medium heat. Add the diced pancetta and cook until crispy. Remove and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add onion, garlic, carrot, and celery. Sauté until softened, about 5 minutes.

3. 3

   Brown the Rabbit

   Increase heat to medium-high. Add rabbit pieces to the pot, season with salt and pepper, and brown on all sides.

4. 4

   Deglaze the Pot

   Pour in red wine, scraping the bottom of the pot to release any browned bits. Allow to simmer for 2-3 minutes.

5. 5

   Add Broth and Thyme

   Add chicken broth, thyme, and the reserved pancetta. Bring to a boil, then reduce heat to low, cover, and let it braise for about 1.5 hours or until rabbit is tender.

6. 6

   Cook Swiss Chard

   In the last 10 minutes of braising, add the chopped Swiss chard to the pot, stirring until wilted.

7. 7

   Cook Pappardelle

   Meanwhile, cook pappardelle pasta according to package instructions in salted water. Drain and set aside.

8. 8

   Combine and Serve

   Once the rabbit is fully cooked, remove it from the pot and shred the meat. Toss the pappardelle with the rabbit, sauce, and pecorino cheese. Serve hot, garnished with extra pecorino and black pepper.