From our culinary pal Thomas Schneller (courtesy of the Culinary Institute of America)
Fettuccine with Rabbit and Artichoke Ragù
Rabbit and Artichoke Ragù
3/4 cup extra-virgin olive oil
1 lb boneless rabbit legs, cut in small pieces
Kosher salt and freshly ground black pepper, as needed
2 shallots, medium, minced
1 cup dry white wine
2 tsp torn basil
1 tsp thyme
2 qt canned whole peeled tomatoes, crushed or coarsely chopped
6 baby artichokes, trimmed and quartered
1 1/4 lb fresh Fettuccine
1/2 cup grated aged Pecorino Romano, plus as needed for serving
1 1/2 tsp torn marjoram
1. Heat 4 tablespoons of the oil in a 4-quart pot Dutch over medium heat. Season the rabbit with salt and pepper and add to the hot oil in a single layer. Cook, turning as necessary, until brown on all sides, about 10 minutes total cooking time. Transfer the rabbit to plate and set aside.
2. Add the shallots to the pot and cook, stirring often, until the shallots are slightly tender and translucent, about 3 minutes. Return the rabbit to the pot along with any accumulated juices, the wine, basil, and thyme. Continue to cook until the wine has nearly cooked away. Add the tomatoes, and bring to a simmer. Cover the pot and cook, stirring from time to time, until the rabbit is nearly tender, about 15 – 20 minutes. Add the artichokes and continue to cook until the rabbits and artichokes are very tender, 15 to 20 minutes. Season with salt and pepper if necessary.
3. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and stir to submerge and separate the strands. Cook uncovered until just tender (al dente), about 4 minutes.
4. Drain the pasta in a colander. Shake well to remove any water clinging to the pasta. Transfer the hot pasta to a heated serving bowl and add the rabbit and artichoke ragù, tossing them gently together. Add the cheese and toss together.
5. Serve at once, topped with the marjoram and passing additional cheese on the side, if desired.