Buy all ingredients right below the recipe
INGREDIENTS
- 500 g dried pappardelle
- 490 g boneless rabbit thighs
- 1 medium onion
- 3 cloves of garlic
- 2 carrots
- 1 parsley root
- 1/4 celery
- 200 ml dry white wine
- 3 bay leaves
- 4 sprigs of thyme
- 300 g frozen peas
- 1 fennel
- A handful of basil
- 100 g Parmesan
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon cane sugar
- Salt
- Pepper
INSTRUCTIONS
- 1Clean all the vegetables, slice the carrots into rounds, and cut the parsley root and celery into smaller cubes. Finely chop the onion. Sauté the onion in 1 tablespoon of butter and 1 tablespoon of oil until golden. Add the vegetables and continue to sauté for another 5 minutes. Then stir in the crushed garlic and add the chopped, salted, and peppered meat. Let it sear quickly. Add the bay leaf, thyme, and pour in the wine. Let it simmer on low heat for about 40 minutes until almost all the liquid evaporates.
- 2Meanwhile, prepare the peas with fennel. Cut the fennel into larger wedges. Sauté it in the remaining butter until golden, sprinkle with sugar, and caramelize. Remove the fennel from the pan and briefly sauté the peas in the same butter. They should remain crunchy inside. Salt them and set aside.
- 3Cook the pasta according to the instructions. Mix the hot pasta with the rabbit ragout and serve with fennel, peas, fresh basil, and sprinkled with grated Parmesan.
Zuzana Nová
Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you. Taste some of her delicacies.