«For a country that wraps scraps and blood in pig and sheep guts, it<br />seems weird to me that so many are turned off by the parts that are the<br />farthest from the ass.» Reddit 01/03/2009
Rabbit Head Pasta (page 2 of 2)Home >> Experiences
Don't get ahead of yourself - allow the onion to sweat a little...
... then the carrot and celery.
Continue to sauté for 7-10 minutes.
The rabbit livers will indeed add to the taste of our sauce, but I won't put my head on the block that your friends will like it. Clean the livers with great care to eliminate any trace of the greenish and extra bitter rabbit bile.
Add the livers and sauté until white.
Remove the livers and chop and crush them to obtain the tiniest bits possible. Very few people like liver bits floating in their rabbit head pasta.
Let some heads roll back into the pot.
Deglaze with a glass of wine...
.. then bring to a boil.
Add the tomatoes ...
... and don't look into the pot or you'll be spooked.
A few herbs can be added now - rosemary, thyme and bay leaves ...
... as well as cinnamon or juniper berries. Cover and simmer for an hour.
Now for that gruesome moment.Fish the heads out and start scraping the flesh off.
The neck and cheeks are especially fleshy.
Whether you eat the brains or head out for the vomitorium is a matter of indifference.
Return the scraped flesh into the pot.
Fill a pot of water, add salt and bring to the boil. Cook your pasta but keep it al dente - slightly undercooked.
I wanted to see how slow can slow food get and ventured a bit too far. Having prepared the dish, I couldn't eat this. No harm done, the rabbit heads were on their way to the butcher's bin anyway. If you serve this to your guests, you really can't give them the recipe should they ask for it. If you do, they'll think you ought to have your head examined and they, their stomachs. They will recount this meal as «When the dish arrived on the table, I thought it was shit. When the meal was over, I regretted it wasn't.»