Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pappardelle with Rabbit Sauce: A Rich, Flavoursome Dish for Special Occasions
Learn how to make sumptuous pappardelle with rabbit sauce—a hearty and deeply flavoursome dish perfect for those special moments around the table.
🛒 Ingredients
- ✓ 400g egg pappardelle
- ✓ 1.2kg wild or farmed rabbit
- ✓ 400ml red wine vinegar
- ✓ 1 large onion
- ✓ 1 celery stalk
- ✓ 1 carrot
- ✓ A small bunch of parsley
- ✓ 4 Pachino tomatoes
- ✓ 100g butter
- ✓ 3 fresh sage leaves
- ✓ 2 bay leaves
- ✓ 1 sprig of rosemary
- ✓ Thyme
- ✓ 1 glass of Nero d'Avola red wine
- ✓ Salt
- ✓ Freshly ground black pepper
- ✓ Grated aged Sicilian pecorino cheese
📊 Nutritional Information
Pappardelle with rabbit sauce is a cherished Sicilian classic, ideal for special occasions and leisurely Sunday lunches with family. This dish, brimming with a robust medley of flavours, captures the warm, convivial spirit of family gatherings. Tender, aromatic rabbit meat melds beautifully with a rich red sauce, infused with the fragrant herbs of the Mediterranean.
The recipe draws from ancient Sicilian culinary traditions, where wild rabbit often takes centre stage. A long marinade in vinegar lends the meat a deep, nuanced flavour, perfectly enhanced by the slow cooking in red wine. It’s a celebration of Sicily’s authentic tastes, best savoured in the cooler seasons when you crave a meal that nourishes both heart and soul.
Preparing pappardelle with rabbit sauce is a journey through the scents and tastes of Sicilian cuisine—a truly sensory experience that invites you to rediscover the charm and beauty of traditional cooking.
👨🍳 Preparation
- 1
Wash and cut the rabbit into pieces, then marinate it for 24 hours in water and vinegar.
- 2
Drain and rinse the rabbit pieces under running water, then pat dry with kitchen paper.
- 3
Finely chop the onion, garlic, celery, carrot, parsley, sage, and rosemary.
- 4
Gently fry the chopped vegetables and herbs in butter in a casserole dish, adding bay leaves and thyme.
- 5
Add the diced offal and rabbit pieces, seasoning with salt and pepper.
- 6
Stir in the peeled, deseeded, and chopped tomatoes, cover, and simmer for two hours.
- 7
Gradually pour in the wine, stirring to prevent the sauce from sticking to the pan.
- 8
At the end of cooking, remove the bay leaves, debone the rabbit, shred the meat, and return it to the sauce.
- 9
Cook the pappardelle, toss them with the rich rabbit sauce, and finish with a generous sprinkle of grated pecorino.
💡 Tips and Variations
For a heartier, earthier twist, try adding porcini mushrooms to the sauce. If you prefer something lighter, swap the red wine for a dry white wine.
📦 Storage
- • Keep refrigerated for up to 2 days.
- • The sauce freezes well and can be stored for up to a month.
- • Reheat the sauce gently over low heat before tossing it with the pasta.
🍷 Pairing
Serve these pappardelle with a glass of Cerasuolo di Vittoria, a full-bodied, smooth Sicilian red that complements the dish beautifully.
I hope this recipe inspires you to bring a touch of Sicilian warmth and tradition into your kitchen. There’s something truly special about sharing a plate of pappardelle with rabbit sauce—rich in flavour and stories alike. Gather your loved ones, cook with care, and enjoy every comforting bite together. Do give it a go, and don’t forget to share your delicious results—it’s the kind of dish that really shines when enjoyed in great company.
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