Pappardelle with White Rabbit Ragù
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Step 1 of 15
The ragù
1 of 15
Heat the olive oil and butter, and sweat the onion, carrot and celery very gently with no colour. Add the garlic briefly.
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What you are cooking with
Rabbit ragù
- 120 g Rabbit meat, bone-in for cooking, then picked
- 1 tsp Olive oil
- 10 g Butter
- 1 tbsp Onion, very fine brunoise
- 0.5 each Carrot, small, very fine brunoise
- 0.5 each Celery, stalk, very fine brunoise
- 0.5 each Garlic, clove, crushed
- 80 ml Dry white wine
- 80 ml Light chicken stock
- a small sprig Rosemary
- a small sprig Thyme
- a strip Lemon zest
To finish
- 80 g to 100 g Fresh pappardelle
- 10 g Butter
- 15 g Parmigiano Reggiano
- a few drops Lemon juice
- to finish Olive oil
- to taste Salt and white pepper