Thursday, February 3, 2011

New Years Rabbit Pasta



I wanted to try my hand at a nice meaty rabbit one day in this festive month and here is the recipe I used. It is really delicious served on just about any type of pasta although we chose pen'er pasta. This really could be a meal by itself, especially if you added a nice crisp mixed salad and some crusty Italian bread.

1 Pound Rabbit Pieces
3 Tablespoons Olive Oil
1 Carrot, Diced
1 Small Onion, Diced
1 Celery Stalk, Diced
3 Cloves Garlic, Peeled & Minced
1 Chopped Red Chile Pepper
2 Cans Cherry Tomatoes (Or About 3 Cups Fresh Cut In Half)
Salt & Pepper
4 Tablespoons Chopped Fresh Basil
Chopped Parsley
1 Pound Penne Pasta

To Serve:
Grated Pecorino or Parmesan Cheese
Chopped Fresh Parsley

Heat the oil in a heavy saucepan and brown the rabbit pieces on all sides. Remove to a plate. Add the carrot, celery, and onion to the pan and cook for about 5 minutes or until the vegetables are soft and beginning to brown. Add the garlic and cook an additional minute or two. Turn the heat up stirring the mixture to scrape up any browned bits on the bottom of the pan. Add the rabbit back into the pan with the tomatoes, red pepper, and basil. Season with salt and pepper. Cook over low heat for about 2 hours until the meat begins to fall off the bones, adding a little water to the pan if needed. Remove the meat from the bones and return it to the pan. Taste and adjust seasonings if needed.

Cook the penne in boiling salted water until it is "al dente". Drain and return to the pot. Add the sauce to the pasta and stir over medium heat until the sauce is well mixed with the pasta and piping hot. Serve in individual bowls topped with some chopped fresh parsley. Serve, offering grated cheese at the table.


Finish

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