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🍝 Rabbit Ragout with Homemade Fettuccine

542 kcal · 30 min · 4 servings

Ingredients

• 400 g Durum wheat semolina
• Semolina (for working)
• Flour (for working)
• 250 ml White wine
• 250 ml Vegetable broth
• 1 Rabbit, cut into pieces
• 4 Allspice berries
• 6 Black peppercorns
• 1 Bay leaf
• 1 Onion
• 1 Clove of garlic
• 200 g Carrots
• 2 stalks Celery
• 2 tbsp Butter
• 100 g Yellow lentils
• Salt
• Pepper (from the mill)

Instructions

1. 1. Pour the semolina onto a clean work surface.
2. 2. Add 180 milliliters of lukewarm water.
3. 3. Knead the mixture vigorously.
4. 4. Continue kneading until the dough is soft and pliable after about 10 minutes.
5. 5. Shape the dough into a ball.
6. 6. Wrap the dough ball in cling film.
7. 7. Let the dough rest in the refrigerator for about 1 hour.
8. 8. Dust your work surface with semolina and flour.
9. 9. Roll out the dough thinly.
10. 10. Cut the dough into strips about 1 centimeter wide.
11. 11. Form the noodle strips into small nests.
12. 12. Lightly dust the noodles with flour.
13. 13. Let the noodles dry slightly under a kitchen towel.
14. 14. Bring white wine and broth to a boil in a pot.
15. 15. Add the rabbit pieces to the boiling liquid.
16. 16. Add allspice berries, peppercorns, and bay leaves.
17. 17. Cover the pot with a lid.
18. 18. Braise the meat over low heat for about 30 minutes.
19. 19. Remove the meat from the pot.
20. 20. Carefully separate the meat from the bones.
21. 21. Cut the meat into small cubes.
22. 22. Strain the broth through a sieve.
23. 23. Set aside the filtered broth for later use.
24. 24. Peel the onion and garlic.
25. 25. Finely chop the onion and garlic.
26. 26. Peel the carrots.
27. 27. Dice the carrots into small pieces.
28. 28. Wash and clean the celery.
29. 29. Coarsely chop the celery greens.
30. 30. Set the celery greens aside.
31. 31. Dice the celery stalks into small pieces.
32. 32. Sauté the onion and garlic in hot butter.
33. 33. Add the carrots and celery.
34. 34. Pour in the reserved broth.
35. 35. Add the lentils to the pan.
36. 36. Simmer the mixture over low heat for about 10 minutes.
37. 37. Add the rabbit meat.
38. 38. Season the ragout with salt and pepper to taste.
39. 39. Bring a large pot of salted water to a boil.
40. 40. Cook the fettuccine in it for about 4 minutes until al dente (firm to the bite).
41. 41. Drain the pasta.
42. 42. Toss the pasta into the finished ragout.

Nutrition per serving

• kcal: 542
• Protein: 41 g · Fett/Fat: 15 g · Carbs: 61 g