06 February 2011
pappardelle with rabbit
This is a recipe from Jamie Oliver's Cook with Jamie (London: Michael Joseph, 2006); I tend to be very skeptical of all celebrity chefs, but I've received two of his books as gifts and everything he does is great. Leeks baked with bacon? Amazing. Pasta with stewed rabbit? Also amazing.
I used ½ AP flour, ½ semolina, rolled the dough out slightly thicker than I usually do and cut it by hand for pappardelle.
A full rabbit, jointed is marinated overnight in olive oil, salt, pepper, garlic, lemon zest, thyme, and rosemary. It gets seared and is them simmered in white wine, in the over, with more garlic, rosemary and thyme. Shredded, with the cooking liquid strained, it is finished with green olives (I forget the name of the ones I bought, but they were great), marjoram, thyme and parmesan. As with many delicious things, I forgot to take a picture before digging in. Served with Julia Child's recipe for haricots verts: boiled, then dry-sautéed until the moisture is gone and topped with butter and parsley. My new favorite way to eat haricots verts.