Rabbit pasta at the Peasantry
If you can suppress thoughts of the Easter Bunny, Thumper, and Bugs, you’re in for a protein-packed treat as versatile as it is healthy. At the Purple Pig (500 N. Michigan Ave., 312-464-1744), rabbit is matched with herbs and lettuces and tossed with crispy capers and a black truffle vinaigrette for your grazing enjoyment. Piccolo Sogno (464 N. Halsted St., 312-421-0077) stews leg meat with white wine, rosemary, and lemon and serves it with semolina pudding. Storefront Company (1941 W. North Ave., 773-661-2609) plates tender medallions with cauliflower, hand-cut egg noodles, Gouda, and a sherry jus and pairs them with tempura-style rabbit offal. And at the Peasantry (2723 N. Clark St., 773-868-4888), red-wine-braised hare is mixed with tagliatelle, mushrooms, ricotta salata, and thyme. Looks as if rabbit is poised to become the other other white meat.
Photograph: Anna KnottEdit Module