Rabbit Ragout With Soppressata And Pappardelle

1 fave
More from this source
Food & Wine

Comments

Add a comment

Ingredients

2 3/4 pounds plum tomatoes

2 tablespoons extra-virgin olive oil

6 rabbit legs (about 7 ounces each); see Note

Kosher salt and freshly ground pepper

3 cups chicken stock or low-sodium broth

1 cup pitted Niçoise olives (4 ounces)

1/4 cup sherry vinegar

1 tablespoon finely chopped rosemary

6 ounces thickly sliced soppressata, finely diced

3/4 pound pappardelle

You might also like

Rabbit, Carrot, Leek, And Green Bean Ragoût
Epicurious
Hare (Rabbit) Ragout Les Fougeres
Food.com
Roasted Vegetable Ragout
Whole Living
Spring Vegetable Ragout
Whole Living
Eat For Eight Bucks: Cornmeal Crepes, Mushroom...
Serious Eats
Pan-Seared Sea Bass With White Bean Ragout
Wolfgang Puck
Vegetable Ragout
Self Magazine
Tepary Bean And Fennel Ragout
Sunset
Veal Artichoke Ragout
Framed Cooks
Spring Ragout Recipe
101 Cookbooks