Egg-Enriched Tagliolini with Braised Wild Rabbit
by Alma Esposito (a recipe from Sergio's mother)

1 2 ½ pound Rabbit cut into pieces (Marinated in EVO with thyme, garlic, and red pepper flakes) (or substitute 2 ½ pounds chicken legs)
1 cup EVO (extra virgin olive oil)
10 Garlic, whole
1 cup Shallots, fine dice
2 cups Yellow Onion, small dice
4 sprigs Thyme, divided
2 sprigs Rosemary, divided
1 teaspoon Red Pepper Flakes
1 cup Tomato Concasse
2 cups White Wine
2 cups Chicken Stock
3 tablespoons Salt
3 tablespoons Parsley, chopped
3 tablespoons Basil, chopped
1 box Spinosi Tagliolini Pasta

In a saute pan over medium heat, warm some olive oil. Add the rabbit and lightly brown. Remove from the pan, and degrease. Add fresh EVO and the garlic and cook until lightly browned. Add the shallots, onion, 2 sprigs of thyme, 1 sprig of rosemary, the red pepper flakes, and the tomato concasse, and stir. Deglaze with the white wine. Season with salt. Bring to a boil, add rabbit pieces and chicken stock. Slowly braise until tender. Remove rabbit, let cool slightly and shred meat. Remove herbs and garlic. Save braising liquid for pasta sauce. Return shredded rabbit to the sauce. Add the remaining herbs. Add fresh EVO, butter, and adjust seasoning. Bring a pot of water to a boil. Add salt and the pasta and cook until al dente. Drain the pasta and add it to the pan with the sauce. Toss well to coat and serve hot.

Serves 8