Pasta with Rabbit and Cauliflower Ragù

To prepare pasta with rabbit and cauliflower ragù, first debone the rabbit 1 and set aside the bones and scraps 2. Cut the meat into approximately 1/4 inch cubes 3.

Temporarily set the meat aside and start with the reduction, beginning with the broth: coarsely chop the carrots 4, celery, and onion. Place the vegetables in a pot with a splash of oil 5 and toast them for a few minutes, then add the rabbit bones and scraps 6.

Continue to brown until well colored 7, then cover with cold water (or water and ice) 8 and let it simmer for about an hour 9.

Meanwhile, prepare the soffritto for the ragù: finely dice the celery, carrot, and onion 10. Add a little oil to a pan, add the chopped vegetables 11, and salt immediately. Stew over low heat for about 10 minutes 12; the vegetables should be soft and translucent. Remove them from the pan and set aside.

After the broth cooking time has elapsed 13, strain it 14 and pour the liquid into a small pot, keeping aside a couple of ladles that will be used for cooking the ragù. Place the pot on the stove and let it reduce over medium-high heat for about 20 minutes 15; it should thicken to a syrupy consistency.

Once the liquid has reduced, remove the pot from the heat and add the cold butter little by little 16, stirring gently 17 to incorporate it evenly and obtain a smooth and homogeneous cream 18.

Set aside the reduction and take the pan in which you cooked the vegetables, clean it with a paper towel, and add another splash of oil. When it is hot, add the rabbit meat 19 and brown over medium heat for about 10 minutes 20, then salt 21.

Deglaze with white wine 22 and let it evaporate, then add the previously prepared soffritto 23. Pour in the 2 ladles of reserved broth 34 and continue cooking over medium-low heat for about 20 minutes.

Meanwhile, clean the cauliflower and separate the florets 25. Bring a pot of salted water to a boil and cook the pasta until al dente 26. When 5 minutes remain until the pasta is done, add the cauliflower florets 27.

Once cooked, flavor the rabbit ragù with thyme leaves 28. Drain the pasta and cauliflower together and transfer them directly to the pan with the ragù 29. Sauté everything, then turn off the heat and add the grated cheese 30.

Mix well 31 and plate, finishing with the rabbit reduction 32 and more thyme as desired. Your pasta with rabbit and cauliflower ragù is ready to be served 33!