Welcome spring with a cozy pasta that’s just the right amount of festive.
What is clear is that, since its earliest days, forms of the Easter bunny were meant to be eaten. British writings from around the same time document communities observing the holiday by hunting and eating hares together. In Northern Europe, folklore experts note that eating rabbit in the springtime was considered both a celebration of abundance and a way to ward off witches. The simple fact that rabbits proliferate this time of year make them a natural mascot for the season.
As a kid I had it both ways: Serious Easter™ at school and church, and a neon plastic and candy-filled version at home. As I got older and my priorities shifted, most religious traditions in my life fell by the wayside. But for Easter, I found the tone that religion set for me was harder to shake. I’m not a church-goer anymore, but allowing Easter to emerge from the grayness that precedes it, like a bright beginning, feels important.
As for how? A cozy, holiday-table-ready pasta. Springy leeks and fennel, salty bacon, and woodsy rosemary collaborate to form a flavorful bath for rabbit legs. In just under an hour, the meat will go tender and shreddy, the ideal texture to pull from the bone and return to the pot alongside a glug of cream and knob of butter for richness .
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