Pappardelle with Rabbit, Ramps, and Wild Garlic
With a highly aromatic flavor somewhere between onion and garlic, ramps infuse this pasta dish with the essence of spring. Unlike their commercial counterpart, the green tops of these leeks are tender and piquant.
- Servings: 6
Source: Martha Stewart Living, April 2008
- 1/4 cup all-purpose flour
- Coarse salt and freshly ground pepper
- 1 rabbit (about 2 pounds), cut into 6 pieces, or 2 pounds bone-in chicken pieces
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 14 ounces wild (spring) garlic (about 8), white and pale-green parts only, finely chopped
- 6 ounces ramps (about 14), leaves and bulbs separated, bulbs halved lengthwise
- 1 1/2 cups homemade or low-sodium store-bought chicken stock
- 1 1/2 cups dry Riesling
- 1 pound pappardelle
Preheat oven to 375 degrees. Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dredge rabbit or chicken in flour mixture, coating all sides. Shake off excess.
Melt 2 tablespoons butter with the oil in a heavy-bottomed pan over medium-high heat. Add meat pieces. (Work in batches if necessary.) Cook until dark golden brown, 2 to 3 minutes per side. Transfer to a plate.
Reduce heat to medium, and add garlic and ramp bulbs. Cook, stirring, until translucent and soft, about 5 minutes.
Return meat to pan. Add stock, wine, 1/2 teaspoon salt, and pepper to taste. Bring to a boil. Remove from heat, and cover. Place in oven, and cook until meat is very tender, about 1 hour. Transfer meat pieces to a plate. Cut meat from bones in large chunks. Discard bones.
Meanwhile, cook pasta according to package directions. Place the pan with the cooked garlic and ramps and their cooking liquid over high heat, and boil until slightly thickened, about 2 minutes. Add meat and ramp leaves. Cook for 2 minutes. Stir in remaining 2 tablespoons butter. Remove from heat.
Drain pasta, and add to meat mixture. Toss gently, and season with salt and pepper to taste. Serve immediately.