Pasta con coniglio cucinato lento

(Pasta with slow-cooked Rabbit)

Ingredients:

• 6 tablespoons olive oil
  
• 1 cup all-purpose flour
  
• 1 tablespoon sweet paprika
  
• 1 rabbit, deboned and cubed
  
• 2 cloves garlic, thinly sliced
  
• 4 large shallots, thinly sliced
  
• 1 teasoppon crushed red pepper, or to taste
  
• 1 tablespoon each of chopped fresh rosemary and thyme
  
• 2 pounds roma tomatoes, peeled, seeded, and chopped.
  
• 1/2 bottle of dry white wine (from Anselma winery, perhaps, or something from the Campania region)
  
• 1 pound store-bought fresh tagliatelle
  
• 1/2 cup each of pecorino and Parmigiano-Reggiano cheese, grated

Directions:
Heat 3 tablespoons olive oil in a heavy-bottoomed pan over medium heat.
Mix the flour with the paprika. Dredge the rabbit in the mix, and then shake off the excess.
Cook the rabbit over a medium flame for 5 minutes until brown on all sides.
Pout off the oil, keeping the rabbit in the pan.

Add 2 tablespoons fresh olive oil to the pan.
Add garlic, shallots, and red pepper. Cook 1 minute.
Add herbs and tomatoes. Cook several minutes to meld flavours.
Deglaze pan with hals a bottle of dry white wine. Turn heat down to low. Simmer for 1 hour. (This would be a good time to drink the other half of the bottle with whoever you are having this meal with.)

Heat a pot of water for the pasta.
When the water boils and the sauce has cooked 1 hour, add the tagliatelle to the water. Cook for the required time, strain, and then add the pasta to the pan the sauce has been cooking in. Remove from the heat and add the cheeses.

Serve in four individual bowls, topping each with a few sprigs of fresh rosemary and thyme and a light grating of cheese. Drizzle the remaining tablespoon of oil evenly over each bowl.

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