Slow cooked until meltingly tender, this rabbit recipe is an excellent, hearty dish. Matsata pasta is traditional pasta that originates in Folegandros island. You use tagliatelle or papardelle instead.
Serves: 4-5 Preparation time: 20′ Cooks in: 1h + 10′ Ready in: 1h + 30′
1 rabbit, in pieces
50ml red wine vinegar
1 large red onion, finely chopped
2 garlic cloves, finely chopped
400gr ripe tomatoes, peeled, grated
2 tbsp tomato paste
½ cup red wine
2-3 bay leaves
⅔ cup extra-virgin olive oil
1 tsp sugar
500gr matsata pasta or tagliatelle
Kefalotiri cheese, grated, or other hard, salty white cheese suitable for pasta
salt, freshly ground black pepper
Wash rabbit pieces and place in a large bowl covered with 50ml red wine vinegar and water. Cover with plastic wrap and place in the fridge for 7-8 hours. Wipe rabbit pieces with kitchen paper.
Place a large sauté pan over medium-high heat. Season the rabbit with salt and pepper and add to the pan with olive oil until evenly browned. Stir in onion and garlic and cook until tender and fragrant. Pour in wine and wait until absorbed.
Stir in all tomato, sugar and bay leaves. Add hot water until rabbit is covered and bring to a boil. cover with lid and simmer for 1 hour or until meat is falling from bones and sauce thickens. Add extra water when necessary.
Boil pasta following pack instructions. Drain and drizzle with a little oil. Divide in plates with rabbit ragu on top, sprinkling with grated cheese.
Και η ελληνική συνταγή: Κουνέλι κοκκινιστό με ματσάτα από τη Φολέγανδρο