I really liked the fresh tagliatelle with rabbit at Bussia, and so I decided to make a similar dish. Tajarin al Sugo di Coniglio is a dish from the Piemonte region, where narrow tagliatelle (taglierini) are called tajarin in the local dialect. It really brings out the delicate flavor of the rabbit, which pairs very well with the delicate pasta. I decided to enhance the rabbit flavor by using rabbit stock rather than chicken stock.
1 kg (2.2 lbs) rabbit legs
1 small onion, minced
1 carrot, minced
1 celery stalk, minced
1 glass (100 ml) dry white wine
salt and freshly ground black pepper
2 Tbsp olive oil
2 Tbsp butter
1 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh oregano
1 Tbsp chopped fresh thyme
For the tajarin
2 egg yolks
250 grams (1 1/2 cups) 00 flour
Cover, but not completely, and let simmer over very low heat until the rabbit is tender, stirring occasionally. In my case this took about 3 hours. Add a bit of water or stock if the sauce becomes too dry.
Meanwhile, make the tajarin from the eggs and flour using my instructions for making fresh pasta. The original way is to cut tajarin by hand (by folding the pasta sheets, cutting, and unfolding again), but cutting by machine gives the same result and is easier.
Cook the tajarin al dente in salted boiling water, which will only take a minute or so. Reserve some of the pasta water if the sauce is a little dry. Add the drained pasta to the sauce with the thyme and oregano.
Goes well with a dry white from Piemonte such as erbaluce or arneis.