About this recipe: Rabbit, a low-fat meat with a delicate flavour, is the classic ingredient for this Tuscan dish, although wild hare is often used. Pappardelle is its perfect pasta partner. Serve it with a radicchio salad, or combine mixed leaves, herbs, cucumber, courgette and green pepper to boost the vegetable content of the meal.
Instead of rabbit, use boneless turkey breast, cut into large fillets, or chicken portions. * If you can't find dried pappardelle, make your own by cutting sheets of fresh lasagne into 2 cm (¾ in) wide noodles. Cook for 4–5 minutes or until al dente.
Rabbit is high in protein and relatively low in fat, the fat content being similar to skinned chicken. It is rich in B vitamins and a good source of iron. * Red wine contains flavonoid compounds which may help to protect against heart disease.
B12, niacin, calcium * copper, iron, potassium, selenium * B1, B2, B6
Absolutely delicious. Husband felt it a bit too rich and next time I would reduce the fresh rosemary a little, but there were no leftovers! - 13 Jul 2014