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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the rabbit pieces of any fat, rinse them well, and pat dry. | 2. Using the food processor, mince the onion, celery, carrot, garlic, and basil for 15-20 seconds, to a paste (this is pestata). | 3. Season the rabbit pieces all over with 1/2 teaspoon salt. | 4. Pour the olive oil into the saucepan, and set over medium heat. | 5. Lay all the meat in the pan, and let the pieces caramelize gradually, turning them every couple of minutes, until lightly browned on all sides, 6-8 minutes. | 6. Scrape in the pestata, and stir it around the pan, tumbling the rabbit pieces over to coat them with the paste. | 7. Sprinkle in the red pepper flakes and keep stirring, scraping up the browned bits on the pan bottom and sides, as the pestata steams and sizzles. | 8. When the pestata is dry and starting to stick to the pan, pour in 2 cups or so of hot stock, almost to cover the meat. | 9. Sprinkle in 1/2 teaspoon of salt. | 10. Bring the liquid to a boil, adjust the heat to keep it perking gently, and cook partially covered, occasionally turning the rabbit pieces and stirring up the seasonings. | 11. As the liquid reduces, stir in another cup of hot stock every 20 minutes or so. | 12. Cook 1 1/2 hours or more, until the rabbit meat is quite tender; then turn off the heat, cover the pan, and let the sugo cool completely. | 13. Remove the rabbit pieces from the braising juices, and pull all the meat off the bones. | 14. Discard the bones and cartilage; shred the meat in bite-sized morsels, and stir it back in the juices. | 15. Add more stock so the sauce has a flowing consistency, heat to a simmer, and cook for another 15 minutes or longer, until the meat is moist and melded with the sauce. | 16. Season to taste with salt and freshly ground black pepper. | 17. While the sauce is hot, toss in pappardelle. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rabbit	1		cut	-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
celery	1	cup	cut	16.16	2.9997	0.6969	0.1717
carrot	1/2	cup	cut	26.24	6.1312	0.5952	0.1536
garlic clove	3		peeled	403.4676	0.0	89.7602	2.2667
basil leaf	10	big		403.4676	0.0	89.7602	2.2667
sea salt	1	teaspoon	coarse	403.4676	0.0	89.7602	2.2667
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
red pepper flake	1/2	teaspoon		403.4676	0.0	89.7602	2.2667
chicken stock vegetable	6	cups	heated	403.4676	0.0	89.7602	2.2667
black pepper			ground	-	-	-	-
pappardelle pasta	1		cooked	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.