Orecchiette With Rabbit Ragù Recipes

Steps:

• Pound the beef cutlets 1/4-inch thin. Add the cheese, parsley and garlic to a small bowl and toss. Divide evenly over each cutlet. Roll up each cutlet and tie with butcher's twine to secure and to make a roll. Sprinkle each roll with salt and pepper.
• Heat 2 tablespoons olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Add the beef rolls and the cubed beef and brown on all sides. Remove to a plate once browned. Add a touch more olive oil to the pan and add the carrots and onions and saute until tender. Add the wine and simmer for a minute or so, and then scrape up the browned bits on the bottom of the pan. Stir in the passata and bay leaves. Bring to a simmer, add the beef back into the pot and cover with a lid. Cook on low until thick and the meat begins to fall apart, flipping the rolls occasionally, 2 1/2 to 3 hours. (If too dry, add a half cup of water; if too loose, remove the lid to finish thickening).
• Bring a large pot of salted water to a boil. Add the orecchiette, cook until al dente and drain.
• Remove the bay leaves and discard from the sauce. Carefully remove the braciole to a cutting board and cut off the butcher's twine. Slice the beef rolls into rounds. Add the pasta to the sauce and toss all together. Serve on a large platter and top with the braciole rounds and sprinkle with lots of pecorino cheese.

Steps:

• Heat oil in a large skillet over medium heat. Add sausage, and cook, turning occasionally until browned, about 10 minutes. Remove sausage to a plate and reserve pan and sausage drippings.
• Meanwhile, bring a large pot of cold water to a boil over high heat. Add a large pinch of salt and broccoli rabe and cook, uncovered, until broccoli rabe is bright green and tender but still slightly crisp, about 5 minutes. Immediately transfer broccoli rabe using tongs to a colander (reserve boiling water) and rinse under cold running water. Chop into bite-sized pieces and set aside.
• Add pasta to reserved boiling water and cook, stirring occasionally, until al dente (tender but not mushy), about 12 minutes. Meanwhile, heat reserved pan and drippings over medium heat. Add garlic and cook, stirring frequently, until it is golden brown, about 5 minutes. Add broccoli rabe, pepper flakes, and 1 1/2 teaspoons of salt; increase heat to medium-high, and cook, continually stirring, until broccoli rabe is hot and tender, about 5 minutes. Slice sausage into 1/4-inch thick coins and add to pan and mix well cook until sausage is warmed through, about 5 more minutes.
• Drain pasta in a colander in sink, reserving 1/4 cup of cooking liquid. Toss pasta and liquid with broccoli rabe mixture. Transfer pasta to a serving dish or individual bowls, garnish with Parmesean and serve.

Steps:

• Pat rabbit dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1/4 cup oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 7 minutes per batch. Transfer to a platter, reserving fat in skillet.
• Add remaining 3 tablespoons oil to fat in skillet and heat until hot but not smoking, then sauté onion, carrot, celery, garlic, bay leaves, rosemary, and 1/4 teaspoon salt, stirring occasionally, until vegetables are golden brown, 8 to 10 minutes.
• Add wine and boil, stirring and scraping up any brown bits, until most of liquid is evaporated, about 3 minutes. Stir in tomatoes, broth, and 1/2 teaspoon salt and bring to a boil. Return rabbit along with any juices accumulated on platter to skillet and nestle rabbit into sauce. Cover skillet and simmer, stirring and turning rabbit over occasionally, until both saddle pieces are tender, about 15 minutes. Transfer saddle pieces to a plate, then continue to simmer leg pieces 10 minutes more.
• Remove from heat and transfer remaining rabbit pieces to plate. When cool enough to handle, remove meat from bones, discarding bones and gristle, and shred. Return meat along with any juices to sauce in skillet, then add remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and bring sauce to a boil. Discard bay leaves.
• Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente. Drain in a colander.
• Transfer pasta to a large serving dish and top with sauce, stirring to combine.

Steps:

• Bring the chicken stock to a boil.
• Cook the orecchiette in a large pot of boiling salted water until al dente; drain well.
• Meanwhile, in a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden. Add the broccoli rabe, crushed red pepper and salt; cover and steam for 5 minutes, stirring occasionally. Stir in the hot chicken stock, sausage and butter and cook over high heat until the sauce reduces slightly, about 3 minutes.
• Add the orecchiette to the skillet and toss gently. Sprinkle half the Parmigiano on top and toss again. Serve immediately, sprinkled with the remaining cheese.

Steps:

• Place a large, heavy-bottomed, nonreactive pot over medium-low heat. Add olive oil and when it shimmers, add onion, carrot, celery and pancetta. Sauté, stirring occasionally, until vegetables are soft and caramelized (about 25 minutes).
• Raise heat to medium-high. Add rabbit. Brown lightly on all sides. Add wine and stir, scraping bottom of pan. Add cheese rind if using, tomato paste, bay leaves and stock or water. Stir well, and season with salt and pepper to taste. Bring to a boil, stir, and reduce heat to low.
• Simmer, lid slightly ajar, until meat is tender and nearly falling off the bone, about 2 hours.
• Remove rabbit from sauce. When cool enough to handle, shred rabbit. Return meat to pot. Add thyme and rosemary, and season with salt and pepper. Reheat gently before serving. Ragù may be spooned over warm polenta or tossed with pasta, butter, more fresh herbs and grated Parmesan or pecorino Toscano.

Steps:

• Heat oil and butter in a 12-inch heavy skillet - 2" deep - over medium heat until hot but not smoking. Add pancetta (or bacon) and cook, stirring occasionally, 2 minute
• Add sage and rosemary and cook stirring, 30 sec.
• Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on the outside, 2-3 minute
• Add onion, carrot and celery and cook until softened, about 5 minute
• Add wine and simmer, uncovered until liquid is reduced to about 1 cup - 10-15 minute
• Add tomatoes, salt, and pepper and simmer until sauce is thickened, 5-10 minute.
• Serve over Buttered Polenta, grits, rice or mashed potatoes.

Steps:

• Pat the rabbit pieces dry and season with salt and pepper. In a Dutch oven over medium-high heat, add the oil and brown the pieces, working in batches if needed to avoid crowding. Transfer to a plate.
• Reduce the heat to medium. Add the anchovy (if you choose) and mash it until it dissolves into the oil. Add the onion, carrots and celery, stirring until soft, about 5 minutes. Then add the red-pepper flakes, garlic and tomato paste, stirring for another minute. Deglaze the pan with the wine, turn the heat to high and boil to burn off the alcohol, about 4 minutes. Add the tomatoes, broth, bay leaves and thyme. Return the rabbit pieces to the pot, spacing them evenly so they are partly covered by the liquid. Bring to a boil and then reduce the heat and simmer, covered, until the rabbit is falling off the bone, about 2 hours. Turn the pieces at least once.
• Turn off the heat and discard the thyme and bay leaves. Remove the rabbit from the sauce and let cool; then pull the meat from the bones. Shred some pieces and leave others large. Return the meat to the pan and simmer the sauce until thickened, 10 to 15 minutes. Stir in the butter, piece by piece. Season to taste with salt and pepper.
• Bring a large pot of salted water to a boil. Cook the pappardelle until al dente. Before draining, save a cup of the pasta water. Toss the pappardelle with the sauce over low heat, adding pasta water as necessary if the sauce is too thick. Divide among pasta bowls and top with the grated cheese.