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Spaghetti with Rabbit Ragout

5 from 4 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 83 kcal

Ingredients
 

spaghetti

  • 200 g Pasta flour type 00
  • 2 Eggs
  • 1 pinch Salt
  • Water

rabbit stew

  • 400 g Rabbit meat, cut into cubes 5 x 5 mm
  • 1 large Carrot, finely diced
  • 150 g Celeriac, finely diced
  • 20 cm Leeks, cut into fine pieces
  • 2 Shallots, finely diced
  • 2 Garlic cloves, finely chopped
  • 1 sprig Rosemary
  • 2 sprigs Thyme
  • 2 Bay leaves
  • 1 Scraped out vanilla stick
  • 100 ml Dry red wine
  • 100 ml Port wine
  • 200 ml Vegetable stock
  • 1 can Peeled tomatoes
  • Salt
  • Black pepper from the mill
  • Espelette pepper
  • 20 g Chocolate 80% cocoa
  • Olive oil

Instructions
 

spaghetti

  • Put the flour together with the salt in a bowl, make a hollow in the middle and beat the eggs into it. Now add a tiny sip of water and mix in a circular motion with a fork.
  • I really add the water here in sips, how much depends on the size of the egg, so I don't give any details about the amount here. Now start kneading with your hands, possibly still adding a sip of water. Knead the dough vigorously.
  • When the dough no longer sticks to your fingers and the bowl, take it out of the bowl and continue to knead vigorously with both hands on the worktop. The dough should be nice and smooth and silky and if you make a dent in it with your finger, it should come back very slowly. Let the dough rest at room temperature for at least 30 minutes.
  • Now roll out the dough thinly with the pasta machine and cut the spaghetti with the spaghetti attachment. Now cook the spaghetti in sufficiently salted water until al dente.

rabbit stew

  • Tie the scraped out vanilla pod, rosemary, thyme and bay leaves together with kitchen twine to form a bouguet garni. Heat some olive oil in a saucepan and sear the rabbit meat in it.
  • Now add the shallots, garlic, leek, celery and carrots and stir-fry for a few minutes. Now deglaze with the red wine and the port wine and let it reduce until it has boiled down to a thick syrup.
  • Now add the vegetable stock and the peeled tomatoes, mash the tomatoes a little with a fork. Now season with pepper, salt and Espelette pepper and add the Bouguet Garni, put on the lowest heat setting, put the lid on and let it simmer for at least 2 hours - the longer the better (for me it was 7 hours today).
  • Then take out the Bouguet Garni, season to taste again and then turn off the stove. Then add the chocolate (the ragout should definitely not boil for this) and let it dissolve.

finish

  • Drain the spaghetti, catching about 1 small ladle of the pasta water. Add the pasta water to the ragout. Arrange the spaghetti on a pasta plate and pour the ragout over it.

Nutrition

Serving: 100gCalories: 83kcalCarbohydrates: 8.6gProtein: 1.3gFat: 1.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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