Pappardelle With Rabbit
Recipe first for 4 people based on Rabbit with tomato - cooking method fried.
Preparation:
Preparation: Chop the vegetables and fry them in the oil over a low heat so that they slowly soften. Cut the rabbit into pieces and when the sauté is soft add it, brown and pour in the white wine. Add the peeled tomatoes, salt and pepper and cook for half an hour, adding water if necessary. Remove the rabbit, separate the meat from the bones, cut it into small pieces and cook again for 10 minutes. Drain the pappardelle al dente and dress them with the rabbit sauce.
Ingredients:
Ingredients: 320 G Pasta Like Dry Pappardelle With Egg - 600 G Rabbit - 1 Onion - 1 Carrot - 1 Garlic Clove - 1 Celery Stick - 3 Spoons Extra-virgin Olive Oil - 1 Glass Dry White Wine - 300 G Peeled Tomatoes - Salt and pepper
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