Rabbit Ragout & Soppressata Ramen

Slow-braised rabbit and spicy soppressata enrich a sage-infused broth, giving ramen a Tuscan farmhouse soul.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 1 1/2 pounds rabbit (legs or bone-in pieces), cut into chunks
• 4 ounces soppressata, sliced into thin strips
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1/2 cup dry white wine
• 1 (14-ounce) can diced tomatoes, drained
• 2 cups chicken or vegetable stock
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• 1/4 cup chopped fresh parsley
• 1 bay leaf
• Zest of 1 lemon

Preparation

1. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and set aside.
2. Season rabbit pieces with salt and pepper. In a large Dutch oven or deep skillet, heat olive oil and butter over medium-high heat. Add rabbit and brown on all sides, working in batches if necessary. Remove and set aside.
3. Add onion, carrots, and celery to the pot. Sauté for 5 minutes until softened. Add garlic and cook for 1 minute more.
4. Stir in tomato paste and cook for 1 minute, then add white wine and simmer until reduced by half, about 2 minutes.
5. Return rabbit to the pot. Add diced tomatoes, stock, thyme, rosemary, bay leaf, and soppressata. Bring to a simmer, cover, and cook gently for 40–50 minutes, until rabbit is tender and easily pulls from the bone. Remove bay leaf.
6. Remove rabbit pieces and shred meat from bones, discarding bones. Return meat to the pot and stir to combine. Adjust seasoning with salt and pepper.
7. Stir in lemon zest and parsley, reserving some for garnish.
8. Add cooked noodles to the ragout and toss gently to coat and heat through.
9. Divide rabbit ragout ramen among bowls. Top with remaining parsley, lemon zest, and desired toppings.