Tagliatelle With Rabbit Ragu And Porcini @ Domenica
This is the kind of dish that Chef Alon Shaya spent a few months cooking in Italy to learn before opening Domenica. The wide noodles wrap around a thick, big-flavored sauce with nubbins of the absurdly tender white meat that is rabbit. The porcini fill in the rest of the harmony, and there you are, gobbling this up with abandon. It's lusty almost to the point of being musky (that suggestion comes from the mushrooms, not the very mildly-flavored rabbit). Great cool-weather dish.
