Ingredients for 4 people:
for the pasta
- 300 gr. organic flour (I used Arifa by Ruggeri Farine)
- 3 eggs
- salt to taste
- 2 rabbit legs (about 450 gr.)
- 1 carrot
- 1 celery stalk
- 1 red onion
- 1 clove of garlic
- 1/2 glass of red wine
- 3 tablespoons of double tomato paste
- 1/2 vegetable stock cube (make a cup of broth)
- extra virgin olive oil - salt - pepper
- enough red wine to cover the rabbit
- 1 red onion
- 1 clove of garlic
- 1 sprig of rosemary
- some sage leaves
- 1 bay leaf
To prepare the pappardelle I used organic Arifa flour from the Ruggeri company.
It is a balanced blend of organic flours (type 1 soft wheat - durum wheat - Farro Spelt and Corn), which gives homemade pasta a particular flavour and also has excellent workability.
Arrange the flour in a fountain shape and pour a little salt and the eggs in the center.
Start working, first with a fork and then gradually with your hands, until you obtain a firm and elastic dough; cover it with a cloth and let it rest for 1/2 hour.
Once the time has passed, divide the dough into two loaves and roll out two fairly thin sheets.
Fold each sheet of pastry over itself and cut, using a pastry cutter, into strips about 12 mm wide. Unroll them and place them on a tray.
Now wash the rabbit, put it to marinate in a glass bowl, covering it completely with the red wine and add the sliced onion, the garlic and the herbs.
Leave it like this for about two hours, turning it every now and then.
Once the time has passed, fry, in a sufficiently large pan, where we will then sauté the pappardelle, the extra virgin olive oil with a very finely chopped onion, garlic, celery and carrot.
After a few minutes, add the rabbit and brown it gently and slowly, together with the seasoning, for about 5 minutes.
Then, blend with half a glass of wine and add a cup of vegetable broth, continuing to cook for about 15 minutes, on a low heat and adjusting the salt and pepper.
Remove the rabbit legs from the pan, cut them into small pieces with the help of a knife and put them back to cook in the pan, adding the double tomato paste and, if necessary, a few more spoonfuls of vegetable broth.
Cook the pappardelle for a few minutes, drain them and add them to the pan with the sauce, stirring for a few minutes, until they blend well with the sauce.
Plate, placing the rabbit pieces in the middle of the pasta and serve hot!
Happy preparation!
