Text 24184, 86 rader
Skriven 2009-05-18 22:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: Re: Blue food re-visited
================================
-=> Quoting Mark Lewis to Jim Weller <=-

 JW> So Neekha recently explained my aversion to blue food to me in
 JW> Scientific Terms: it seems I'm blucose intolerant.

 ML> ROTFLMAO!!!


She does have a way with words for a 10 yo. She is currently writing
her first novel. [g] So far she has a chapter outline and a half
page intro. Apparently it is about two orphan girls who live in an
enchanted forest, defeat a mutant army to save a kingdom and
re-capture a royal palace.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Rabbit Ragu With Pappardelle
Categories: Rabbit, Italian, Stews, Pasta
  Servings: 6

      1    rabbit, cut into 8 pieces,
           bone in
           Kosher salt and ground black
           pepper
    1/2 c  olive oil
      1    anchovy
      1 md onion, diced
      1    carrot, diced
      1    stalk celery, diced
        pn red-pepper flakes
      1 TB minced garlic
      1 ts tomato paste
      1 c  dry red wine
      1 c  seeded, chopped San Marzano
           tomatoes
      1 c  low-sodium chicken broth
      2    bay leaves
      2    sprigs thyme
      2 TB unsalted butter, cut into
           pieces
     12 oz pappardelle
           Pecorino Romano cheese, for
           grating 

Pat the rabbit pieces dry and season with salt and pepper. In a
Dutch oven over medium-high heat, add the oil and brown the pieces,
working in batches if needed to avoid crowding. Transfer to a plate.
Reduce the heat to medium. Add the anchovy and mash it until it
dissolves into the oil. Add the onion, carrots and celery, stirring
until soft, about 5 minutes. Then add the red-pepper flakes, garlic
and tomato paste, stirring for another minute. Deglaze the pan with
the wine, turn the heat to high and boil to burn off the alcohol,
about 4 minutes. Add the tomatoes, broth, bay leaves and thyme.
Return the rabbit pieces to the pot, spacing them evenly so they are
partly covered by the liquid. Bring to a boil and then reduce the
heat and simmer, covered, until the rabbit is falling off the bone,
about 2 hours. Turn the pieces at least once.

Turn off the heat and discard the thyme and bay leaves. Remove the
rabbit from the sauce and let cool; then pull the meat from the
bones. Shred some pieces and leave others large. Return the meat to
the pan and simmer the sauce until thickened, 10 to 15 minutes. Stir
in the butter, piece by piece. Season to taste with salt and pepper.

Bring a large pot of salted water to a boil. Cook the pappardelle
until al dente. Before draining, save a cup of the pasta water. Toss
the pappardelle with the sauce over low heat, adding pasta water as
necessary if the sauce is too thick. Divide among pasta bowls and
top with the grated cheese.


  From: Barbara Leckstein To: Foodwine  
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... A story so darned heartwarming that you need to take a diabetes pill.

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