Beard House Highlight: Rabbit Ragù with Ricotta Cavatelli, Lima Beans, and Ricotta Salata
Hilary DeutschHilary Deutsch
November 16, 2015
Rabbit Ragù with Ricotta Cavatelli, Lima Beans, and Ricotta Salata / Delaware Artisan
As plunging mercury and brightly colored foliage signal that fall is here in full swing, there’s nothing I crave more than a big bowl of comforting, hearty pasta. Much to my delight, at Bryan Sikora’s recent Beard House dinner, the 2014 JBF Award semifinalist delivered exactly that. For his third course of the evening, the seasoned chef (now at La Fia in Wilmington, Delaware, after stints at two acclaimed Philly restaurants, Django and Talula’s Table) treated guests to a rustic bowl of rabbit ragù with homemade cavatelli. The light-as-air pasta was elevated to new levels by the rich rabbit ragù. Topped with earthy lima beans and and showering of salty ricotta salata, this dish felt like a big, cozy “welcome to fall!” hug—and definitely a recipe I see myself making on a chilly, autumnal weekend when my pasta cravings hit their full velocity.
Want to give this dish a whirl at home? Get the recipe.
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Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.