ChefXi OfficialA soulful Italian classic reimagined with a vibrant Southeast Asian lift. Tender braised rabbit ragù meets the bright essence of lemongrass and galangal over ribbons of fresh pappardelle.
Pat the rabbit pieces dry and season generously with salt and pepper. Finely dice the onion, carrot, and celery to create your soffritto. Prepare the galangal and lemongrass by peeling and mincing them until they are almost a paste.
Use a microplane for the galangal if it's particularly woody to ensure a smooth ragù texture.
In a heavy-bottomed Dutch oven, heat olive oil over medium-high heat. Brown the rabbit pieces in batches until golden on all sides. Remove and set aside.
Don't crowd the pan, or the meat will steam instead of sear.
Reduce heat to medium. Add the onion, carrot, and celery. Sauté until softened, about 8 minutes. Add the garlic, galangal, and lemongrass, cooking for another 2 minutes until the kitchen is filled with a vibrant, citrusy aroma.
The galangal adds a piney, sharp depth that balances the richness of the rabbit.
Deglaze the pot with white wine, scraping up all the browned bits (the flavor legacy!) from the bottom. Let the wine reduce by half.
Return the rabbit to the pot. Add the chicken stock, crushed tomatoes, and thyme. Bring to a gentle simmer, then cover and cook on low heat until the meat is falling off the bone.
Check occasionally to ensure there is enough liquid; add a splash of stock if needed.
Remove the rabbit pieces from the sauce. Shred the meat, discarding the bones. Return the shredded meat to the sauce and simmer uncovered to thicken slightly. Season to taste.
Cook the pappardelle in a large pot of salted boiling water until al dente. Reserve a cup of pasta water, then drain. Toss the pasta directly into the ragù, adding a splash of pasta water to emulsify into a silky harmony.
Plate the pasta in deep bowls. Garnish with grated Pecorino Romano and fresh parsley. Taste the history.
This dish is a tribute to the Silk Road—where the earthy, lean profile of rabbit meets the citrusy, floral punch of galangal and lemongrass. The key is to finely mince the Thai aromatics so they meld into the soffritto without creating a fibrous texture. The result is a ragù that feels traditionally Umbrian but carries a vibrant, soulful lift. Respect the lineage by using high-quality egg pasta.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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