Rabbit And Tomato Pasta Ribbons

This deliciously Rabbit And Tomato Pasta Ribbons recipe using a light rabbit and tomato sauce with flat egg pasta ribbons.

Rabbit And Tomato Pasta Ribbons
Serves 4
A deliciously simple and light rabbit and tomato sauce with flat egg pasta ribbons
  1. 1 rabbit, jointed and chopped into 3 pieces
  2. 300g fettuccine
  3. 100g onion, finely chopped
  4. 18g garlic cloves
  5. 400g canned plum tomatoes
  6. One fresh tarragon sprig, leaves picked
  7. 15g butter
  8. 45ml olive oil
  9. 2g sugar
  10. 100ml white wine
  11. Grated parmesan, to garnish
  1. Heat a lashing of oil in a large casserole pan and place the rabbit pieces into it. Cook until they brown all over and set aside on a plate. Toss the onion and garlic into the same pan along with a dash of salt. Place a lid on top and let them sweat for 10 minutes, stirring occasionally, until they soften without browning.
  2. Drain the canned tomatoes and mash them with the back of a spoon into a pulp without extracting much juice. Place the rabbit pieces back into the pan and tip the tomato pulp over them. Pour in the wine and 100ml water followed by a sprinkling of sugar. Cook for half an hour or until the meat is tender enough to separate from the bones.
  3. Drain the meat chunks with a slotted spoon and set aside on a chopping board until cool enough to touch. Pull of the meat from the bones and stir them back into the sauce; throw away the bones. Simmer the sauce gently to keep warm and adjust the seasonings if necessary.
  4. Meanwhile, bring a pot of salted boiling water to a boil and lower the fettuccine into it. Cook until al dente and divide them among individual plates.
  5. Ladle the rabbit meat and sauce over the pasta and dot with butter. Scatter the tarragon leaves on top of each serving and grate the Parmesan on top. Serve warm.
  1. Level: Easy
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