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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Monday
Oct042010

From Angela Hartnett's Rabbit pappardelle to duck pie

DateMonday, October 4, 2010 at 9:27PM

 

A couple of people have requested the recipe for the rabbit ragù that I made when I was in France. The recipe is another of my favourites from Angela Hartnett’s Cucina. In Hartnett’s recipe she uses the ragù as a sauce for pappardelle, as is traditional in the Emilia Romagna region:

This is a very rustic creation from Emilia-Romagna, and in my view there’s no tastier pasta dish in Italy. The rabbit is slowly roasted, then stewed to make the most fantastic, rich meat sauce, and it’s served with wide ribbon noodles called pappardelle.

I agree that the rich meat sauce is delicious with pasta, but I have also taken to using it as a pie filling in the colder months.

I have made this ragù many times, but until my recent visit to France I had always used duck as a substitute for rabbit. Would you respect me more if I said I did this because I think the taste and texture of duck meat to be far superior? Probably, but in reality it was simply a matter of convenience. I could have gone to the butcher, but my local Sainsbury’s sells whole Gressingham ducks at half price on a regular basis, so I almost always have one in the freezer.

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AuthorVix | Comment2 Comments |
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