Rabbit Ragù with Soppressata

Recipe printed from chiknpastry.com

Rabbit Ragù with Soppressata
Adapted from Food & Wine, September 2009; serves 4-6 

time commitment: 2 1/2 hours (more like 1 hour active)

ingredients
2 3/4 pounds plum tomatoes (or 3 14.5 oz cans diced tomatoes)
2 T extra-virgin olive oil
1 whole 2-3 lb rabbit*
salt & pepper
1 onion, medium dice
2 stalks of celery, medium dice
2 carrots, medium dice
2 garlic cloves, minced
1/2 c hefty red wine (I used a 2004 Syrah)
4 c low-sodium chicken broth
1/4 c red wine vinegar
1 T finely chopped rosemary
4 oz soppressata, finely diced
3/4 lb tagliatelle
1/4 c Parmigiano-Regianno cheese, grated
1 T chopped parsley, for garnish (optional) 

*Rabbit is pretty difficult to locate since the demand is relatively low in most places. For those in San Francisco, I found mine at Bi-Rite, but Drewes Bros usually carries a few frozen rabbits and I know the meat shop at the Ferry Bldg carries it. Many butcher shops can order one for you at your request. D'artagnan is an online meat market and they sell it too for reasonable prices. If you buy it locally, you can probably have the butcher butcher it for you.

instructions
Butcher your rabbit if the market didn't do it for you. I cut mine into 8 pieces, sorta following these instructions.

If using fresh tomatoes, you'll get the best results if you peel your tomatoes. You can leave them peeled and loaded with seeds if you want, though, to save time. If you're using canned tomatoes, you can obviously skip this step. Bring a medium saucepan of water to a boil and fill a bowl with ice water. Score the bottom of each tomato with a shallow X. Plunge the tomatoes into the boiling water for 30 seconds. Transfer the tomatoes to the ice water bath to cool. Peel the tomatoes and cut them in half crosswise. Scoop the seeds and pulp into a strainer set over a bowl. Press the pulp and juice through the strainer and discard the seeds. Coarsely chop the tomatoes and add them to the strained pulp and juice.

Heat the olive oil in a Dutch oven. Season the rabbit pieces with salt and pepper. Add them to the Dutch oven and cook over moderately high heat, turning once, until lightly browned all over, about 6 minutes. Transfer the rabbit to a plate.

Toss the onions, celery, and carrots into the Dutch oven and cook over moderate-high heat for about 5 minutes, until softened. Add garlic and cook another minute or two. Add red wine and bring to boil to deglaze (removed browned bits).

Once most of the wine has evaporated, add the chicken stock and bring to a boil. Add the tomatoes, red wine vinegar, rosemary and the browned rabbit and season lightly with salt and pepper. Cover partially and cook over moderately low heat, stirring occasionally, until the rabbit is tender, about 1 hour and 10 minutes. Transfer the rabbit to a plate. Boil the sauce until thickened, about 20 minutes.

Pull the rabbit meat from the bones and shred it. Return the rabbit meat to the Dutch oven, add the diced soppressata and simmer for 10 minutes.

Meanwhile, cook the pasta until al dente. Drain the pasta well and divide among shallow bowls. Spoon the rabbit ragù over the pasta, top with cheese and parsley, and serve hot.

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