300 grams pappardelle egg noodles
150 grams rabbit meat
4 cups Rossese di Dolceacqua (*)
1 clove garlic
some leaves of thyme
salt
pepper
extra virgin olive oil
Heat the oil in a pan and stew the garlic; discard it when it has turned golden brown. Add the boned rabbit meat and salt and pepper to taste. When the meat has browned, baste with the Rossese di Dolceacqua wine and complete the cooking over low heat.
As soon as the pappardelle have cooked al dente, drain the pasta and pour it into the pan with the meat. Mix and cook briefly over high heat to dry the dish out. Garnish the dish with thyme leaves.
(*) A DOC red wine of the Riviera Ligure di Ponente.
In addition to the classic combination with the local wine, the key element of the recipe, we recommend Santa Margherita Pinot Nero Alto Adige DOC.
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Pinot Nero
Alto Adige D.O.C.
Santa Margherita
Santa Margherita Pinot Nero displays a young, fragrant and fruity style that is in keeping with the zone’s production tradition. At the same time, however, it has a good structure and body so that it develops greater complexity through maturation in small oak barrels. The color is a ruby red that resembles the tints of wild berries. The bouquet offers scents of red and black currants in combination with genteel notes of vanilla. The flavor is dry with a good, elegantly balanced structure that lacks all roughness. It is rich and fine on the palate. The influence of the wood is well calibrated and never overwhelms the wine’s elegant fruity tones.
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