Poor poor poor Pierre Lapin. First, he was born with a French name, and then he was served up over a bowl of pappardelle. Perhaps, had he been named Pietro Coniglio he could have charmed his way out of his fate. Or as Peter Rabbit, he may have out smarted his captor. But no, such was not his luck.
This week, we take a trip to Tuscany with Pappardelle al ragu di Coniglio. The first thing you need to do is find yourself a rabbit. And then you need to get over the fact that it looks like a rabbit when your cutting it into pieces. (Somehow, chicken no longer looks like chicken when it’s in a pan, but a rabbit still looks like a rabbit).
Get past those obstacles, and you can call your rabbit whatever you like. But the word delicious will be top of mind
Click here for Wine Pairings to compliment this dish.