Linguini con Coniglio e Salame
(Linguini with Rabbit and Salami)
2 Lg. Rabbit legs and thighs 1 Cup Olive oil - extra virgin 3 Oz. Mushrooms - shitake 3 Oz. Mushrooms - Crimini 3 Sm. Carrots - chopped 3 Cloves Garlic - sliced thinly 4 Slices Salami - chopped into small pieces. 1 14 Oz. Chicken broth 3 Tbl. flour - all purpose, unbleached 1/2 Lb. Pasta - linguine 1 Cup Parmesan cheese - freshly grated
Set the oven to 400° F.
Fry the rabbit legs in 1/2 the olive oil for 5 minutes on each side over medium heat. Shake the pan occasionally to keep the rabbit from burning. At the end of this time, put the rabbit legs into a small casserole and place them in the oven with a little of the oil for 10 minutes.
Put a pot of water to boil for the pasta.
Saute the carrots and the garlic for 3-4 minutes, then add the mushrooms and cook over medium-high heat for 3-5 minutes.
Remove the rabbit from the oven, and as soon as possible remove the meat from the bones. Chop the meat into half inch pieces, then add it to the pan with the salami, carrots and mushrooms. Add the chicken broth and bring the mixture to a boil. As soon as the mixture begins to boil add the flour. (Gently shake the flour into the pan slowly and mixing thoroughly). Once the sauce begins to thicken turn off the heat, and remove the pan from the source of the heat.
As soon as the pasta is cooked and drained, add it to the rabbit and mushroom mixture along with 1-2 tablespoons of the pasta water. Cook over high heat for 2 minutes, mixing thoroughly.
Serve immediately with a generous portion of freshly grated or shaven Parmesan cheese.
Last updated on:05/20/03 08:07:21 PM