Pappardelle Peter Rabbit: (Ragu di Coniglio) For me there is no more savory, interesting, or more  majestic pasta presentation than savory ragu of rabbit served with wide pasta such as pappardelle shown here.  This was our pasta offering last evening at the Chef’s Table. For this I garnished the dish with chopped arugula.  Have you ever thought of chopping arugula as you would parsley to finish savory dishes like this? Arugula’s pepper-pungent taste is just right for complimenting this complex stew.  Add a little Pecorino; mama mia.  Come to the Chef’s Table and I’ll prepare this for you and your guests. Make a Reservation: cafecap@aol.com   Jim

 

IMAGE.JPG

Comment