Bucatini pasta with braised rabbit all'ischitana

Method11 steps

1. 1

   Step 1: Remove and reserve the rabbit (2.2 lb) liver and kidneys if present. Marinate the rabbit pieces in 250 ml white wine in the refrigerator for at least 2 hours or overnight. Optionally add some of the listed rosemary and thyme or marjoram. Drain and pat the rabbit dry before cooking.

   Uses 2.2 lb rabbit pieces · 250 ml white wine for marinade · Optional portion of the listed rosemary for marinade · Optional portion of the selected fresh herb for marinade

   
2. 2

   Step 2: Wash and halve the cherry tomatoes (14 oz). Peel the garlic and prepare the optional fresh chili, or select dried chili flakes instead. Prepare the remaining rosemary and either fresh thyme/marjoram or the dried-herb alternative. Chop the parsley for the final garnish.

   Uses 14 oz cherry tomatoes, halved · 3–4 cloves, peeled · 1 sprig rosemary, leaves stripped or sprig held whole · 1 tbsp fresh thyme or marjoram, source alternative · Alternative: 1 tsp dried thyme or marjoram · Optional 1 small fresh chili, instead of flakes · Optional dried chili flakes instead of fresh chili · Unmeasured fresh parsley for garnish

   
3. 3

   Step 3: Heat the olive oil (3–4 tbsp) in a heavy skillet. Add the prepared garlic and, if using it, the fresh chili or dried chili flakes. Sauté for 1–2 minutes until the garlic is lightly golden.

   Uses 3–4 tbsp olive oil · Garlic and optional fresh/dried chili prepared in step 2

   
4. 4

   Step 4: Dust and season rabbit pieces with flour, add them to the pan, and brown on both sides.

   Uses Rabbit marinated in wine, drained and patted dry · Unmeasured flour for dusting rabbit · Season rabbit to taste · Black pepper for seasoning the flour-coated rabbit, to taste

   
5. 5

   Step 5: Once the rabbit is browned on both sides, remove the garlic. Add some white wine for braising and let the strong wine aroma subside. Cover and simmer for 15 minutes, turn the pieces, then simmer covered for another 15 minutes.

   First 15 min; turn and repeat · 15 minUses All browned rabbit · White wine for braising; source gives no exact amount

   
6. 6

   Step 6: Add cherry tomatoes, the chosen fresh or dried thyme/marjoram, rosemary, salt and black pepper. Add reserved liver and kidneys only if available. Cook uncovered briefly until tomatoes start to soften, then cover and cook 15–20 minutes more until rabbit is done; add more of the same white wine only as needed to prevent drying and make sauce.

   Continue braising · 20 minUses Tomatoes and one chosen herb route prepared in step 2 · Braising rabbit from step 5 · Salt to taste · Black pepper to taste · Liver only if available, source does not require it · Kidneys only if available, source does not require them · More braising wine only if needed to prevent the sauce drying

   
7. 7

   Step 7: Bring salted water to a boil for the pasta.

   Uses Unmeasured water for bucatini · Salt pasta water; amount unstated

8. 8

   Step 8: When rabbit is cooked, transfer it to a plate and keep half warm to serve separately with potatoes. Remove the meat from the other half, chop it finely and return it to the sauce.

   Uses Cooked rabbit from step 6; reserve half for separate service and remove meat from the other half

9. 9

   Step 9: Cook bucatini (14 oz) al dente according to package directions. Reserve one cup of the cooking water, then drain.

   Cook bucatini · 10 minUses 14 oz bucatini · Prepared salted boiling water

10. 10

    Step 10: Reheat the sauce; add some reserved pasta water only if it seems dry. Add the bucatini and mix to coat; finish with chopped parsley.

    Uses All drained cooked bucatini · Sauce with meat removed from one half of the rabbit · Some of the one cup reserved pasta water only if the sauce seems dry · Prepared parsley for garnish

11. 11

    Step 11: Serve immediately. Serve the reserved half of the braised rabbit separately with potatoes if making two courses, or use it another time.

    Uses Finished bucatini with rabbit ragù · Other half of the cooked rabbit for separate service · Optional separately cooked potatoes for the separate course; source supplies no potato recipe