Pasta Modern: New & Inspired Recipes from Italy by Segan Francine

Author:Segan, Francine [Segan, Francine]
Language: eng
Format: epub
Publisher: Stewart, Tabori and Chang
Published: 2013-10-14T21:00:00+00:00

“GUITARS” & RABBITS

{ Ragù di coniglio e vino bianco }

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SERVES 6 | REGION: Abruzzo

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Rabbit, slow-roasted until buttery and melting off the bone, is the base of this outstanding sauce, created by two–Michelin star chef Niko Romito. “Guitars” refers to the four-sided pasta alla chitarra shape that is traditionally served with this dish, which is made on a stringed pasta cutter called a chitarra.

You’ll love the delicate touch of lemon zest and the full, rich flavor produced by the slow cooking. Plus, the sauce only takes a few minutes of hands-on preparation, as most of the work is done in the oven.

1 carrot, roughly chopped

1 onion, roughly chopped

1 celery stalk, roughly chopped

1 garlic clove, roughly chopped

Olive oil

One (2 ½- to 3-pound/1.2- to 1.4-kg) rabbit, cut into 6 pieces

2 cups (480 ml) dry white wine, preferably Trebbiano d’Abruzzo

A few sprigs each fresh thyme, rosemary, and marjoram

Salt

1 lemon

1 pound (455 g) spaghetti alla chitarra or other long pasta, preferably Rustichella d’Abruzzo brand

Parmesan cheese

Preheat the oven to 200°F (90°C).

Put the carrot, onion, celery, and garlic into a Dutch oven or ovenproof pot on the stove with 3 to 4 tablespoons oil. Cook for about 20 minutes on medium heat, until the vegetables are soft.

Add the rabbit, raise the heat to high, and sear the meat on all sides. Pour in the wine, scraping up any brown bits with a wooden spoon. Add the thyme, rosemary, and marjoram and season with salt. Using a vegetable peeler, peel off only the yellow zest of the lemon in large sections and stir them into the pot. Place aluminum foil close to the surface of the meat, then cover the pot with a lid and put it into a roasting pan half filled with hot water. Bake for 4 hours, stirring occasionally.

Remove the rabbit from the pan and discard the bones and skin. Pass the vegetables and pan juices through a strainer. Put the pan juices and the meat back into the pan and keep warm; discard the vegetable solids.

Boil the pasta in salted water until it is al dente. Drain the pasta, toss it into the sauce, and serve it topped with grated cheese.

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