For those who are huge fan of non-vegetarian, there goes another one – Papperdelle with rabbit and chestnut. The recipe fits the mood when you have lots of time and want to have something delicious. Full of chestnut, and rabbit meat, this makes a mouth-watering recipe with a pain-healing aroma.
Do Go Through The Recipe And Try Out At Home:
Preparation Time: 20 Minutes
Cooking Time: 3 Hour And 45 Minutes
Total Time Taken During The Recipe – 4 Hour And 5 Minute
Serving – 4
Level – Very Easy
Olive oil or rapeseed oil – 2 teaspoon
Plain flour – 2 teaspoon
Jointed rabbit – 1
Smoked bacon lardons – 200 gram
Finely chopped celery stick – 1
Finely chopped carrot – 1
Finely chopped onion – 1
Ground cinnamon – 1 teaspoon
Crushed garlic clove – 2
Crushed junior berries – 1 teaspoon
Red wine – 200 ml
Clean stock cube – 1
Roughly chopped cooked chestnut – 200 gram
Milk – 3 teaspoon of milk
Chopped tomatoes – 2 * 400 cans
Papperdelle – 400 gram
Milk – 3 teaspoon
Chopped parsley – small bunch
Clementine – 1
Orange zest from – ½ orange
Scrunched Bay leaves – 3
Rosemary sprigs – 2 (leaves should be picked and chopped)
Parseman – for serving
Steps On How To Prepare The Recipe
Take a large wide pan and place on high heat. Heat 1 teaspoon of oil into the pan. Now coming to the rabbit, season first and then toss into the flour. Put into the pan and allow to turn brown from all the side. The better is to perform this task into batches. Place into a plate when all pieces become brown from all the side.
The remaining oil and the lardons now must be added to the pan. When done, allow to cook for some 10 minutes or until it becomes golden and crispy. Add carrot, onion, celery and cook stirring for some 10 minutes. Scrap up any crispy bit that is attached to the bottom of the pan. Cook until you find all the veggies have softened. Add garlic next and cook for one more minute.
Add juniper, rosemary, bar leaves and cinnamon to the mixture and cook stirring for another minute. Pour some wine and then stock cube to this mixture. Allow to simmer for some 5 minutes followed by adding tomatoes. The next step involves adding the rabbit but before that do stir for one more time properly. Stir the rabbit until it is all mixed in the sauce. Cover the pan with a lid next and then allow to simmer for some 2 hour while stirring occasionally or just twice or thrice.
When it is time, remove the rabbit from the sauce and give the sauce a proper stir. Allow the sauce to simmer and remove the meat from the bones with the help of the forks. You may discard the bones as they are of no use and add the shredded meat back to the sauce. Add half portion of the chestnut as well. Cook without the lid for 30 minutes more until the sauce becomes rich and thick. Add the leftover chestnut now and remove from the heat. You may keep it into the freeze for overnight or bring into use when it gets chilled.n
In this step, you have to prepare the pasta abiding by the guidelines given at the back. Stir orange zest, milk and parsley to the sauce of the meat and place on heat once again if it has chilled. Transfer the pasta to the sauce when it is cooked and cook this way for one more minutes. This completes your recipe. Remove from the heat and garnish with parseman.