Pappardelle Recipe
Rabbit and black trumpet mushroom ragù, Parmigiana-Reggiano, balsamic reduction
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Ingredients
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Pappardelle Ingredients
Method
Cooking Directions
- 1
Prepare the Pappardelle
Cook the pappardelle pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- 2
Make the Ragù
In a large skillet, heat the olive oil over medium heat. Add the minced shallots and garlic, sautéing until translucent.
- 3
Add the Rabbit
Add the diced rabbit meat to the skillet, cooking until browned on all sides, about 5-7 minutes.
- 4
Incorporate the Mushrooms
Stir in the black trumpet mushrooms and cook for an additional 5 minutes until they begin to soften.
- 5
Simmer the Ragù
Pour in the chicken stock and add the thyme, salt, and pepper. Bring to a simmer and let it cook for about 20 minutes until the rabbit is tender and the sauce has thickened.
- 6
Combine with Pasta
Add the cooked pappardelle to the ragù, tossing to combine and allow the pasta to soak up the flavors.
- 7
Serve
Plate the pappardelle, sprinkle with grated Parmigiano-Reggiano, and drizzle with balsamic reduction before serving.