Rabbit Ragout With Soppressata And Pappardelle
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
Instructions
Rabbit Ragout With Soppressata And Pappardelle serves 14 original recipe by Food & Wine.
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