Best Orecchiette With Rabbit Ragù Recipes

ORECCHIETTE WITH CRAB

Steps:

• Bring water to a boil and salt it liberally, drop in pasta and cook to al dente.
• While pasta cooks, heat olive oil, 3 turns of the pan, over medium heat. Add mushrooms, celery, shallots and garlic, cook 4 to 5 minutes then add tomatoes, season with salt and pepper, raise heat to medium-high and cook tomatoes until they burst, 4 to 5 minutes. Stir in peas and crab, heat through 2 minutes then add hot sauce and wine, reduce wine a minute then stir in stock, heat 1 minute more then add cream - a turn of the pan, parsley, tarragon. Adjust seasonings. Drain pasta and toss with sauce, sprinkle with cheese to taste, optional.

SUNDAY MEAT SAUCE WITH ORECCHIETTE

Steps:

• Soak the bread in the milk until the liquid is absorbed, about 8 minutes. Meanwhile, combine the ground beef and pork in a bowl with the egg, cheese, minced garlic, parsley, 1 teaspoon salt, and pepper to taste. Add the soaked bread and mix with your hands until combined. Form into 16 meatballs.
• Heat the olive oil in a heavy-bottomed pot over medium heat. Add the meatballs and cook, turning, until browned on all sides, about 10 minutes. Transfer to a paper-towel-lined plate. Add the beef shin and sausage to the pot and cook until browned, turning, about 10 minutes. Transfer the meats to a large bowl.
• Add the onion and smashed garlic to the pot and fry until soft, about 4 minutes.
• Crush the tomatoes into the pot with your hands and pour in the juices. Stir in the tomato paste, season with salt and pepper and cook 5 minutes.
• Add 5 cups water and the bay leaves, then return the meatballs, beef shin and sausage to the pot, stirring carefully. Bring to a low boil, stir, then reduce the heat to low. Cover and simmer 2 hours, or until the shin meat is very tender. Uncover and simmer until the sauce thickens and the shin meat is falling off the bone, about 1 hour 30 minutes. Transfer all the meats with a slotted spoon to a bowl and cover with foil. Simmer the sauce to thicken, about 20 minutes. Discard the bay leaves.
• Meanwhile, bring a large pot of salted water to a boil; add the pasta and cook as the label directs. Drain and toss with enough sauce to coat lightly, then top with more sauce and the meat. Garnish with parmesan, if desired.

ORECCHIETTE WITH RABBIT, TOMATO, AND BASIL SAUCE

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until tender and golden, about 5 minutes. Add chopped rabbit; sauté until light brown, about 4 minutes. Add wine and boil until slightly reduced, about 3 minutes. Stir in chopped tomatoes, crushed tomatoes, 1 cup basil, crushed red pepper, and remaining 2 tablespoons oil. Bring to boil. Reduce heat to medium-low. Simmer until sauce thickens slightly, stirring occasionally, about 30 minutes. Season sauce generously with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add sauce; toss to coat. Transfer to bowl. Sprinkle with remaining 1/2 cup basil and Parmesan cheese.

ORECCHIETTE WITH SPICED DUCK RAGù

Steps:

• Heat oil in heavy large pot over medium-high heat. Sprinkle duck with salt and pepper. Add duck to pot and sauté until brown, about 3 minutes per side. Transfer duck to plate. Add basil, garlic, thyme, cinnamon stick, and crushed red pepper to pot; sauté 3 minutes. Return duck to pot. Add tomatoes; bring to boil. Reduce heat to medium-low, cover, and simmer until duck is tender, about 1 hour. Remove cinnamon stick. Transfer duck to work surface. Cut all meat from bones; cut meat into strips. Return meat to pot. Season duck ragù to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before serving.)
• Cook orecchiette in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Return to pot. Add duck ragù, arugula, and Parmesan; toss to blend. Divide pasta among small bowls. Sprinkle with feta cheese.