RECIPE: PAPPARDELLE WITH NDUJA AND RABBIT RAGU
Hot and spicy Nduja adds depth of flavour to this fantastic ragu showcasing a really underused but fantastically sustainable meat. Spicy, spreadable Nduja is inspired by the traditional Italian Nduja and Spanish Sobrasada, using free range pork and hot, sweet red chillies. We use Calabrian chillies to give our Dorset take on the Nduja an authentic heat.
Serves 4
INGREDIENTS
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1 wild rabbit , jointed (ask your butcher to do this for you)
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80g Dorset Nduja
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1 small red onion , finely chopped
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1 carrot , finely chopped
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3 garlic cloves , crushed
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2 rosemary sprigs, leaves picked and chopped
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150ml white or rosé wine
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500ml chicken stock
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500g pappardelle pasta
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2 tbsp olive oil
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1 tbsp Dijon mustard
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100ml double cream
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small bunch flat-leaf parsley , chopped, plus a few leaves picked to serve
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grated parmesan , to serve
METHOD
STEP 1
Heat the oil in a large pan. Brown the rabbit on all sides then remove from pan and set aside.
STEP 2
Add the onion and carrot to the pan and cook for 10 mins until soft. Add the garlic, rosemary and Dorset Nduja, stir for 1-2 mins, then add the wine and chicken stock.
STEP 3
Return the rabbit to the pan, season, cover with a lid and cook over a low heat for 1 hr until the rabbit is tender.
STEP 4
Remove the rabbit from the pan and shred the meat using 2 forks, ensuring all bones have been removed. Meanwhile, gently boil the sauce in the pan for 5 minutes to reduce by half. Next, add the shredded rabbit back to the sauce. Cook the pasta in a large pan of salted water following pack instructions. Drain, reserving a little pasta water to thin the sauce if necessary.
STEP 5
Stir in the mustard, cream and parsley into the rabbit sauce. Add the cooked pasta to the pan, toss everything well to coat and heat through for 1-2 mins. Serve in bowls with grated Parmesan and a scattering of parsley.
