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

Name: 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; 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

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This is one of those recipes that is only as good as the product you put in it. With the farmers markets in full swing, every effort should be made to use th...

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Ingredients

1 whole rabbit, broken down into hindquarters, forequarters, belly flap meat and loins (see note)
Salt
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