Pappardelle al coniglio

Preparation of the mise-en-place sauce:

1. Brown the rabbit in the butter In a large pan. Salt and pepper. Reserve on a plate.
2. In the same pan, soften the carrot, onion, celery and garlic. Sprinkle with flour and continue cooking, stirring for about 1 minute. Add the red wine and bring to a boil while stirring. Add the broth, the arrabiata sauce, the thyme, the rosemary and the pieces of rabbit (wet up to height with water, if necessary). Bring to the boil and let simmer over medium heat, covered, for about 1,5 hours. Stir gently from time to time.
3. Remove the rabbit and debone it, pull the larger pieces if necessary. Discard bones, sprigs of thyme and rosemary. Mix the sauce with the vegetables and pass it through a sieve.
4. Pour the sauce into a another pan with the brunoise and the pulled rabbit meat. Bring to the boil slightly and adjust seasoning. Do not oversalt because the Parmesan will release salt.

At this point, all the mise en place is ready. Heat the sauce in a large pan.

Heat the pappardelle in lightly salted boiling water for 75 sec. and drain well. Add the pappardelle to the pan with the sauce and add the parmesan. Stir everything gently.

Arrange on warm deep dishes and spread the rest of the sauce/meat mix over the pasta.

Cold line preparation

Follow the instructions as explained above, but add the parmesan to the sauce during step 4 of the sauce preparation.

Let the pappardelle thaw in a cold room and let the sauce cool down.

Mix pasta and sauce and divide into trays and seal.

Check continuously for an equal mix of meat/brunoises in all the trays.