Pappardelle with rabbit

• Pappardelle – 1.5 kg (30 nests)
• Arrabbiata sauce – 1 pc
• Green celery (large pieces) – 2 stalks
• Carrot (large pieces) – 1 pc
• Onion (large pieces) – 1 pc
• Garlic – 3 cloves
• Rabbit (cut into 5 to 6 pieces, without head, heart, liver) – 1 pc
• Red wine – 120 ml
• Clarified butter – 1.5 tbsp
• Flour – 1 tbsp
• Carrot brunoise – 180 g
• Celery brunoise – 180 g
• Onion brunoise – 100 g
• Thyme – 2 sprigs
• Rosemary – 1 sprig
• Grated Parmesan – 25 g
• Chicken stock – 400 ml
• Salt and pepper

Sauce preparation (mise en place):

1. Brown the rabbit in a large casserole with butter. Season with salt and pepper. Set aside on a plate.

2. In the same pan, sauté the carrot, onion, celery, and garlic. Sprinkle with flour, continue cooking and stir for about 1 minute. Add the red wine and bring to a boil while stirring. Add the stock, arrabbiata sauce, thyme, rosemary, and the rabbit pieces (add a little water if needed). Bring back to a boil, then let it simmer over medium heat, covered, for about 1½ hours. Stir gently from time to time.

3. Remove the rabbit, debone it, and shred larger pieces if needed. Remove bones, thyme sprigs, and rosemary.

4. Blend the sauce with the vegetables and pass it through a sieve.

5. Pour the sauce into another pan with the vegetable brunoise and the rabbit meat. Bring gently to a boil and season. Do not add too much salt, as the Parmesan will also add salt.

6. Now the mise en place is ready. Reheat the sauce in a large pan.

7. Heat the pappardelle in lightly salted boiling water for 75 seconds and drain well. Add the pappardelle to the sauce and add the Parmesan. Mix evenly.

8. Serve in warm deep plates and spoon the remaining sauce with meat over the pasta.

Cold preparation

1. Follow the instructions above, but add the Parmesan to the sauce during step 4 of the sauce preparation.
2. Let the pappardelle thaw in a cold room and allow the sauce to cool.
3. Mix the pasta and sauce together, divide into trays, and seal.
4. When filling the trays, always check that the meat and brunoise are evenly distributed.