Rabbit Ragout with Soppressata and Pappardelle

Ingredients

• 0.75 pound(s) pappardelle
• 6 ounce(s) thickly sliced soppressata
• 1 tablespoon(s) finely chopped rosemary
• 1 cup(s) pitted Niçoise olives
• 3 cup(s) chicken stock or low-sodium broth
• Kosher salt and freshly ground pepper
• 6 rabbit legs
• + 3 more ingredients
• • 2 tablespoon(s) extra-virgin olive oil
  • 2.75 pound(s) plum tomatoes
  • 0.25 cup(s) sherry vinegar

Bring a medium saucepan of water to a boil and fill a bowl with ice water. Score the bottom of each tomato with a shallow X. Plunge the tomatoes into the boiling water for 30 seconds. Transfer the tomatoes to the ice water bath to cool. Peel the tomatoes and cut them in half crosswise. Scoop the ...

View full recipe at Food & Wine