Pappardelle with rabbit sauce
Instructions
Brown the rabbit, passed in flour, in abundant oil with some garlic cloves, thyme and Rosemary, chopped.
Cook it, wet it with one-third cup of white wine, evaporate, salt and pepper.
Add a ladleful of hot water and a nut, cover and cook stirring occasionally because it will not stick.
When cooked, add a handful of olives.
Cook the noodles in salted water, drain and coat with rabbit and the sauce, butter and Parmesan cheese.
Ingredients and dosing for 6 persons
- 500 g of type pasta pappardelle
- 1 1000 g's boned rabbit cut into pieces (stew)
- Some cloves of garlic
- Thyme
- Rosemary
- Flour
- 1 nut
- 1 handful of black olives
- Grated parmesan cheese
- Butter
- 1/3 cup of dry white wine
- Olive oil
- Salt
- Pepper