Pappardelle with Braised Rabbit 

 | RICARDO

Ingredients

• 1 rabbit, cut into 5 or 6 pieces (or 4 rabbit legs)
• 1/4 cup (60 ml) butter
• 3 carrots, peeled and cut into 1/4-inch (1/2-cm) small cubes
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 tablespoon (15 ml) unbleached all-purpose flour
• 1/2 cup (125 ml) white wine
• 4 cups (1 litre) chicken broth
• 1 bay leaf
• Salt and pepper
• 3/4 lb (375 g) pappardelle
• 2 tablespoons (30 ml) chopped parsley
• 1 teaspoon (5 ml) chopped fresh rosemary
• 1 teaspoon (5 ml) chopped fresh thyme
• 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese