11 Comments to 'Pappardelle with Rabbit'
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Yesterday we cooked rabbit casserole, and part of Kerri’s great rabbit-related master plan was to make left over casserole into pasta sauce today.
We reduced the leftover casserole down until the liquid was about a third of the original amount. We shredded the meat, then returned it to the reduced liquid and added about 150ml of cream. For the pasta, we chose pappardelle, which seemed just the right sort of pasta to go with the rabbit. Just before serving, we added a small bunch worth of chopped parsley to the sauce before mixing the pasta into it and topping with grated parmesan.
From a visual point of view, it looked really good, with the sheen of creamy sauce coating the thick pappardelle strips, the autumnal orange of the carrot and brown of the shredded rabbit morsels contrasting with the fresh green of the parsley.
From a taste point of view, it was brilliant. Yesterday’s casserole was good, but reducing it and adding cream and parsley transformed it into something other-worldly. I commented to Kerri that I couldn’t think of anything that would make it better. Then I experimented by adding few drops of white truffle oil, which both lifted and deepened the flavour and added to the autumnal theme.
Hmm I’ve been going on about it quite a bit and I haven’t even had any wine tonight; it must have been as good as I’ve been making out. And to think that we used about one quarter or one third of a rabbit to make it and the rabbit only cost £2 to start with. Old-fashioned credit crunch cooking. Well it would be if you left out the truffle oil I suppose.