Piedmont, a picturesque region in northwestern Italy, is known for its rich gastronomic traditions, characterized by a blend of earthy flavors and hearty ingredients. Among these, Pasta with Rabbit stands out as a beloved dish that showcases the region’s love for game meat and homemade pasta. Here’s a stepbystep guide to preparing this delicious recipe.
Ingredients
For the rabbit stew:
1 whole rabbit, cut into pieces
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
1 cup red wine (preferably a fullbodied variety like Barbera)
1 cup chicken or vegetable broth
2 sprigs of fresh rosemary
Salt and pepper to taste
For the pasta:
2 cups allpurpose flour
3 large eggs
1 tablespoon olive oil
A pinch of salt
StepbyStep Instructions
1. Prepare the Rabbit:
In a large skillet, heat the olive oil over medium heat.
Add the rabbit pieces and brown them on all sides. Remove the rabbit from the skillet and set aside.
2. Sauté the Vegetables:
In the same skillet, add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are soft and translucent, about 57 minutes.
3. Deglaze and Simmer:
Pour in the red wine, scraping the bottom of the skillet to release any browned bits. Let the wine simmer for a couple of minutes until slightly reduced.
Return the browned rabbit pieces to the skillet. Add the broth and rosemary. Season with salt and pepper.
Bring the mixture to a gentle simmer, cover, and cook for about 11.5 hours, or until the rabbit is tender and the flavors meld beautifully.
4. Make the Pasta:
While the rabbit is cooking, prepare the pasta. On a clean surface or in a large bowl, form a mound with the flour and create a well in the center.
Add the eggs, olive oil, and a pinch of salt into the well.
Using a fork, gradually incorporate the flour into the egg mixture until a dough forms.
Knead the dough for about 10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
5. Roll and Cut the Pasta:
After resting, divide the dough into four pieces. Keeping the other pieces covered, roll out one piece of dough to your desired thickness, ideally around 1/16 of an inch.
Cut the rolledout pasta into your preferred shape—tagliatelle or fettuccine work well—and dust with flour to prevent sticking.
6. Cook the Pasta:
In a large pot of salted boiling water, add the freshly cut pasta. Cook for 24 minutes until al dente. Fresh pasta cooks much quicker than dried.
7. Combine and Serve:
Once the rabbit is done cooking, remove the pieces from the sauce and shred the meat, discarding any bones.
Toss the shredded rabbit back into the sauce and mix well to combine.
Serve the pasta on plates, topped with the rabbit sauce. Garnish with more fresh rosemary or grated Pecorino cheese, if desired.
Conclusion
Pasta with Rabbit is not just a dish; it is a celebration of Piedmontese culinary heritage. With its tender meat, rich sauce, and homemade pasta, it encapsulates the heart and soul of this beautiful region. Enjoy this delightful dish with a glass of local red wine, and experience the flavors of Piedmont like never before!