If you fancy a pasta dish with a difference, give this recipe from the Real Cure a go.
According to the team at the Real Cure, the hot and spicy nduja adds a real flavour to this ragu which showcases one of the more sustainable meats available. The Real Cure’s spreadable nduja is inspired by the traditional Italian versions and uses free range pork and red chillies.
Ingredients:
1 jointed wild rabbit, ask your butcher to do this for you.
80g Dorset Nduja
1 small red onion, finely chopped
1 carrot, finely chopped
3 garlic cloves, crushed
2 rosemary springs, leaves picked and chopped
150ml white or rosé wine
500ml chicken stock
500g pappardelle pasta
2 tbsp olive oil
1 tbsp Dijon mustard
100ml double cream
A handful of flat-leaf parsley
Grated parmesan to serve
You can create an additional Dorset twist to this recipe by using ingredients from local producers. Speak to one of these butchers about rabbit meat, and these wine merchants and producers about where to source the wine. You can even pick up local olive oil and cream here.
The Dorset Nduja of course, you can get from The Real Cure.
Method:
Heat the oil in a large pan. Brown the rabbit on all sides then remove from pan and set aside. 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.
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.
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.
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.
