Braised Rabbit Pappardelle With Morels, Artichokes, Olives and Pancetta | Oregonian Recipes

Ingredients

• 1 whole rabbit, broken down into hindquarters, forequarters, belly flap meat and loins (see note)
• Salt and freshly ground black pepper
• Extra-virgin olive oil for browning, plus more for serving
• 4 ounces pancetta, cut into 1/2-inch dice
• 1 leek, cut into 1-inch rings, using white parts only
• A few baby spring carrots, peeled and halved lengthwise
• 6 baby artichokes, tough leaves trimmed, stalks peeled and halved (see note)
• 1/4 cup pitted oil-cured black olives
• 1/2 cup white verjuice or white wine
• 1 strip lemon zest, about 1 inch wide and 2 inches long
• 5 sprigs thyme
• 1 bay leaf
• 2 cups reduced-sodium chicken broth or homemade rabbit stock (see note)
• 4 ounces fresh morel mushrooms
• 1 green garlic, minced (or use 1 teaspoon minced mature garlic)
• 1 pound dried pappardelle pasta
• 2 sprigs mint
• 2 tablespoons butter
• Freshly grated pecorino Romano cheese, for serving