Tim McKee's Pasta with Rabbit and Fava Beans
- 1 rabbit (about 2 3/4 pounds), trimmed of fat
- Salt and freshly ground pepper
- A handful of fresh savory, oregano and thyme sprigs
- 1/2 pound thickly sliced pancetta or bacon
- 2 tablespoons dry white wine
- 1 pound fresh fava beans, shelled
- 1/2 pound dried penne
- 2 tablespoons unsalted butter
- 1/2 cup chicken stock, or 1 cup canned low-sodium broth boiled down to 1/2 cup
- 1/4 cup mascarpone or heavy cream
- Preheat the oven to 350.
- Season the rabbit inside and out with salt and pepper and stuff the cavity with two-thirds of the herb sprigs.
- Arrange the remaining sprigs on top.
- Wrap the rabbit in the pancetta strips, making sure the loin and legs are covered.
- Using cotton string, tie the rabbit at 2-inch intervals to secure the pancetta.
- Set the rabbit in a roasting pan and roast for 30 minutes.
- Turn, baste with the wine and cook for about 30 more minutes, or until the juices run clear with a thigh is pierced; the meat will be pink around the joints.
- Let cool.
- Finely chop enough of the cooked pancetta to equal 1/3 cup.
- Discard the remaining pancetta and the herbs.
- Remove the rabbit meat from the bones and cut it into 3/4-inch pieces.
- In a small saucepan of boiling salted water, blanch the fava beans for 1 minute.
- Drain the beans and rinse with cold water.
- Peel off and discard the tough bean skins.
- In a medium saucepan of boiling salted water, cook the penne until al dente, about 1 minutes; drain the pasta and toss with 1 tablespoon of the butter.
- Meanwhile, in another large saucepan, bring the chicken stock to a boil.
- Add the fava beans and simmer over moderately low heat until they are tender, about 3 minutes.
- Add the reserved pancetta and the rabbit and cook over moderately high heat, stirring, until the stock is almost completely absorbed, about 2 minutes.
- Removed from the heat and stir in the pasta, the mascarpone and the remaining 1 tablespoon of butter.
- Season with salt and pepper and serve at once.
rabbit, salt, handful of fresh savory, bacon, white wine, fava beans, penne, unsalted butter, chicken stock, mascarpone
Taken from www.foodandwine.com/recipes/pasta-with-rabbit-and-fava-beans (may not work)