Tagliatelle with Chicken and Rabbit Ragù

Method

1. First, flame the chicken pieces over a gas flame to remove any remaining feathers or hairs.
2. Prepare a soffritto: finely chop carrot, onion, and celery.
3. In a large pot, heat a generous amount of olive oil over medium heat.
4. Add a slice of lardon (cured pork fat) and let it render.
5. Cut the chicken breast and thigh into bite-sized pieces; remove any bones if needed. Add the chicken pieces to the pot.
6. Cut the rabbit leg into pieces, removing the meat from the bone. Add to the pot.
7. Add the cappelletto (a cured meat that has been desalted and soaked in white wine).
8. Season with coarse salt, two fresh sage leaves, and pepper (or chili, if desired).
9. Pour in a splash of white wine to deglaze, scraping up any browned bits.
10. Cover the pot, lower the heat, and simmer for 15-20 minutes.
11. Meanwhile, bring a large pot of salted water to a boil and cook the tagliatelle according to package directions.
12. When the ragù is ready, drain the pasta al dente, reserving some pasta water.
13. Add the pasta directly to the ragù along with a ladle of pasta water. Toss over low heat to combine.
14. Grate pecorino cheese over the pasta, add a drizzle of raw olive oil, and stir well.
15. Serve immediately, topping each portion with a piece of the stewed chicken or rabbit.