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Ingredients

• 2 3/4 pounds  plum tomatoes
• 2 tablespoons  extra-virgin olive oil
• 6   rabbit legs (about 7 ounces each)
•   Kosher salt and freshly ground pepper
• 3 cups  chicken stock or low-sodium broth
• 1 cup  pitted Nicoise olives (4 ounces)
• 1/4 cup  sherry vinegar
• 1 tablespoon  finely chopped rosemary
• 6 ounces  thickly sliced soppressata, finely diced
• 3/4 pound  pappardelle

Description

Tom Colicchio Learned To Cook Using Jacques Pepin's 1976 La Technique And 1979 La Methode. The Books' Lessons Came In Handy During An Apprenticeship At The Hotel De France In Gascony, In Southwest France. One Morning, Colicchio Showed Up For Work

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