Cony Capelli

Marinate the rabbit In a large bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, and salt and pepper. Add the rabbit pieces to the bowl and toss to coat them in the marinade. Cover the bowl with plastic wrap and let the rabbit marinate in the refrigerator for at least 4 hours or overnight for the best flavor.

Cook the pasta Bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package instructions until al dente. Drain the pasta and set aside.

Sauté the garlic In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Cook the rabbit Add the marinated rabbit pieces to the skillet and cook until browned on all sides, about 5 minutes.

Deglaze with white wine Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Cook for 2 minutes to allow the alcohol to evaporate.

Simmer the rabbit Pour in the chicken broth and bring to a simmer. Cook the rabbit in the broth for about 1 hour, or until it is tender and cooked through.

Make the sauce Remove the rabbit from the skillet and set aside. Add the heavy cream to the skillet and bring to a simmer. Cook for 2-3 minutes, or until the sauce has thickened slightly.

Combine the pasta and sauce Add the cooked angel hair pasta to the skillet and toss to coat it in the sauce. Cook for an additional 1-2 minutes to heat through.

Finish the dish Add the grated Parmesan cheese and season with salt and pepper to taste. Toss again to combine.

Serve Serve the Cony Capelli garnished with fresh parsley.