Making fresh orecchiette – a Puglian pasta shape meaning 'little ears' – is simple to do at home as it doesn't require any specialist equipment. Here, it's tossed in a light, elegant and buttery sauce of braised rabbit and Swiss chard, resulting in a wonderful dish that shows off plenty of Italian technique.
See the full recipe here: https://www.greatbritishchefs.com/recipes/orecchiette-rabbit-chard-recipe

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