Best Trenette With Rabbit And Shiitake Mushroom Sauce Recipes

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TRENETTE WITH RABBIT AND SHIITAKE MUSHROOM SAUCE



Trenette with Rabbit and Shiitake Mushroom Sauce image

Categories     Garlic     Mushroom     Pasta     Braise     Sauté     Rabbit     Bacon     Winter     Gourmet

Yield Serves 4 to 6 as a main course

Number Of Ingredients 15

For sauce
3/4 pound fresh shiitake mushrooms, stems discarded
a 2-pound rabbit, thawed if frozen, cut into serving pieces and liver chopped and reserved if desired
all-purpose flour for dredging
3 tablespoons olive oil
5 ounces pancetta (Italian unsmoked cured bacon) or bacon, chopped coarse
1 large onion, chopped
2 large garlic cloves, chopped, plus 1 small head garlic, left unpeeled and whole
1/4 cup white-wine vinegar
1/2 cup dry white wine
2 cups beef broth
1 cup water
2 tablespoons finely chopped mixed fresh herbs such as sage, rosemary, and thyme leaves
3/4 pound Fresh Trenette or 3/4 pound trenette or pappardelle
Garnish: finely chopped fresh parsley leaves

Steps:

  • Make sauce:
  • Preheat oven to 325°F.
  • Cut mushrooms into 1/4-inch-thick slices. Pat rabbit and reserved liver dry. Season rabbit with salt and pepper and dredge in flour, shaking off excess.
  • In a large heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown rabbit on all sides. Transfer rabbit to a plate and in the skillet sauté pancetta or bacon, stirring, until golden. Add onion and chopped garlic and sauté stirring, until onion is golden. Add vinegar and wine and deglaze skillet, scraping up brown bits. Simmer onion mixture until liquid is evaporated, about 5 minutes. Cut off and discard top 1/4 inch of head of garlic, exposing cloves, and add head to onion mixture with broth, water, and herbs. Bring mixture to a simmer and season with salt and pepper. Stir in mushrooms and rabbit and braise, covered, in middle of oven 1 hour, or until meat is tender.
  • Transfer rabbit to a plate and cool slightly. Remove garlic head and squeeze softened cloves into sauce, discarding skins. Mash garlic with fork and stir sauce well.
  • Using 2 forks shred meat, discarding bones, and stir into sauce with reserved liver if using. Simmer sauce over moderate heat 10 minutes and season with salt and pepper. Sauce may be made 1 day ahead and cooled, uncovered, and before being chilled, covered.
  • In an 8-quart kettle bring 7 quarts of salted water to a boil. Cook pasta until al dente (about 2 minutes for fresh, longer for dried) and drain in a colander. In a heated bowl immediately toss pasta with sauce and garnish with parsley.

FRESH TRENETTE



Fresh Trenette image

Trenette is a ribbon pasta about 1/2 inch wide with 1 fluted edge. This recipe was created to accompany [Trenette with Rabbit and Shiitake Mushroom Sauce](/recipes/food/views/10518) .

Yield Makes about 3/4 pound

Number Of Ingredients 2

Food-Processor Pasta Dough , rolled out
all-purpose flour for tossing

Steps:

  • Line a tray with a dry kitchen towel. Arrange first rolled out pasta sheet, which will have dried slightly but should still be soft, on a work surface and cut lengthwise at about 1/2-inch intervals, alternately using a plain pastry wheel and a fluted pastry wheel. (Each ribbon of trenette should have 1 straight side and 1 fluted side.) Toss trenette generously with flour. Form pasta loosely into nest and arrange on kitchen-towel-lined tray. Make more trenette with remaining dough in same manner. Trenette may be made 1 day ahead and chilled on towel-lined tray, covered loosely with plastic wrap.

RICE WITH SHIITAKE MUSHROOMS AND SPROUTS



Rice with Shiitake Mushrooms and Sprouts image

This steamed stove-top rice dish comes together quickly. It's simply flavored with dried shiitake mushrooms and sprouts. The rice is cooked in the shiitake soaking liquid, and is finished with a flavorful soy sauce mixture that gets drizzled over the top. The versatility and ease of combining all ingredients at once and cooking makes this side an easy go-to weeknight dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Soak 6 dried shiitake mushrooms in 2 cups boiling water, 30 minutes. Drain, reserving the liquid. Slice the mushroom caps (discard the stems). Bring 1 1/2 cups rinsed sushi rice, the mushrooms and soaking liquid and 1 cup soybean sprouts to a boil in a saucepan; cover and simmer 15 minutes. Top with 1/4 cup soy sauce mixed with 1 tablespoon sesame oil and 1 teaspoon each fish sauce, gochugaru, sugar and minced garlic. Sprinkle with sliced scallions and toasted sesame seeds.

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