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The Essential New York Times Cookbook: Classic Recipes for a New Century

Rabbit Ragu with Pappardelle

Page 352

| Course Type: Main Courses

(1 review)


Recipe Reviews

1st January 2017


Really yummy. I made a full recipe with six legs, 1.36kg, ~3lbs. Time-consuming, but easy to do. The serious work part can be done well ahead, so it would be a good company dish.
Two of us ate more or last half. I'd guess the servings could be 4-6, rather than 6.
I made some wide-ish tagliatelle, rather than pappardelle.

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