Stuffed Pappardelle with Pea, Rabbit Ragù, and Olives
Ingredients for 4 servings
- 2 1/2 cups all-purpose flour (300 g)
- 3 medium eggs
- 1 golden onion
- 7 oz guanciale (200 g)
- 1 1/4 cups peas (200 g)
- 2 rabbit thighs
- 1 celery stalk
- 1 carrot
- 1 medium onion
- 1 glass of white wine
- 1 bunch of fresh marjoram
- Sage to taste
- 1/4 cup black olives (40 g)
- Salt to taste
- Pepper to taste
- Extra virgin olive oil to taste
Instructions
- Make the dough and let it rest in the refrigerator, covered, for 30 minutes.
- Clean and slice the guanciale and onion into strips.
- Add a drizzle of oil to a pan, then add the onion and guanciale. Sauté over low heat. Add peas, salt, and pepper, cover, and cook for 15 minutes. When ready, blend everything, let it cool, and transfer to a piping bag.
- Separate the meat from the bones of the rabbit thighs and cut into 1/2 cm cubes.
- Toast the bones with vegetables (celery, carrot, medium onion) in a preheated oven at 390°F (200°C) for 20 minutes. Remove and transfer everything to a saucepan, cover with cold water, cook for 30 minutes, strain, and reduce by three-quarters.
- In a saucepan, sauté the rabbit meat with a drizzle of oil, deglaze with white wine, evaporate the alcohol, add 2/3 ladles of rabbit jus, salt, and pepper, and cook for 30 minutes.
- Roll out the pasta into two sheets, cut each sheet in half lengthwise. Brush with a bit of water, fill with the pea and guanciale mixture creating long strips of 6 inches (15 cm), fold over, and roll. Ensure it is well-sealed. Cook in plenty of salted water for 3 minutes.
- Meanwhile, prepare the sauce base with butter, sage, rabbit ragù, and rabbit jus. Drain the pappardelle and cook them in the sauce for 2 minutes.
- Plate the stuffed pappardelle with the rabbit ragù, chopped black olives, fresh marjoram, and rabbit jus.
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