Cut the rabbit into pieces. Leave it for three hours in a marinade made of white wine, onion cut in slices, a clove of garlic, juniper berries, black pepper in grains and one lemon skin.
Drain and dry the rabbit. Fry the garlic until it is lightly coloured in half a glass of extra virgin olive oil. Add the onion, celery and carrot finely minced and brown them. Season with salt and pepper.
When they are lightly coloured add the rabbit and brown. Sprinkle with the marinade passed through a sieve and let cook. Occasionally wet the meat with white wine and broth.
Finish cooking. The rabbit meat must be very tender. Take the saucepan off the fire, bone the meat and mince coarsely. Filter the gravy.
In the meantime lightly fry a whole clove of garlic. When it is brown add the previously sliced mushrooms. Season with salt and pepper.
Add the minced rabbit meat and the gravy to the cooked mushrooms and leave over low heat for a few minutes.
Boil some water, salt and cook the "pappardelle" "al dente" (underdone). Drain and put them in a saucepan with the previously prepared sauce. Allow it to flavour for two minutes. Serve very hot sprinkled with grated Parmigiano.
400 g of fresh "pappardelle"
400 g of rabbit cut in pieces
300 g of Borgotaro mushrooms
extra virgin olive oil
2 tbsp. of grated Parmigiano cheese