Stringozzi With Rabbit Ragu, Artichokes, & Fava Beans – Italian Food Forever — italianfoodforever.com

Spring in Italy means fresh artichokes and fava beans are everywhere, and I make it my mission to use both as often as possible during their short growing season. While at our local grocery store on Easter weekend, along with the usual selection of lamb cuts, there were also lots of rabbit for sale. Rabbit isn’t always available, so I greedily grabbed two and stuck them in my freezer when I got home. I love a meaty pasta sauce as much as the next person, but I thought I’d include some artichokes and fava beans into my sauce as well to celebrate spring. I had good intentions of making my own fresh pasta for this special sauce, but as the day wore down, I ended up sending my husband out for some stringozzi, an Umbrian pasta that looks like thick spaghetti but is made from just flour and water. You could use any fresh pasta in this dish including fettuccine, pappardelle, or any dried pasta of choice.

Read More