Cappelletti of rabbit, Raschera cheese cream and foam of dried mushrooms

To make the vegetable stock, place the celery, carrot and onion in a medium-sized saucepan and cover with water. Bring to the boil and leave to simmer for 30 minutes. Leave to cool and strain through a fine seive

To make the rabbit filling, heat a large pan over a medium high heat and add a dash of olive oil. Season the rabbit and fry until coloured all over. Add the onions and garlic then deglaze with the white wine. Top with the vegetable stock, turn down to a gentle simmer and cook for 90 minutes

While the rabbit is cooking, make and rest the pasta dough. Combine the flour with the egg, semolina and egg yolks in a mixer at low speed until fully combined and elastic. Wrap in cling film and leave to rest for approximately 1 hour in the fridge

After 90 minutes of cooking, the rabbit meat should come easily away from the bone. Leave to cool in the liquid

After cooling, take the rabbit out of the cooking liquid and remove the bones, picking the meat into small pieces. Reduce the remaining cooking liquid by half and set aside

To finish the filling, blanch the Swiss chard in boiling salted water and refresh in iced water. Dry well then chop into small pieces and mix with the rabbit meat, marjoram, 1 egg and Parmesan

For the Raschera cheese cream, melt the cheese with the milk over a bain marie and reserve

Prepare the mushroom foam by browning the spring onion, butter, olive oil, rosemary, thyme and garlic in a small saucepan

Add the dried mushrooms, salt and water. When it reaches a boil, remove from the heat, pass through a sieve, add the soy lecithin and blend with a hand blender

To make the cappelletti, roll out the dough using a pasta machine until you have a thin sheet. Cut 4cm discs out of the pasta sheet and place a teaspoon of the rabbit mixture onto each disc

Brush the edges of the pasta with a little egg wash. Cut out 6cm discs of pasta to cover the rabbit and lay over the top of the filling to make a dome shape. Press the top sheet down, expelling any air. Make six cappelletti per portion

Bring a large saucepan of salted water to the boil and cook the cappelletti for 2 minutes. Drain on kitchen paper

To serve, spoon some cream into the bottom of each bowl and place the cappelletti on top. Refresh the mushroom foam with a hand blender and spoon over the top of the pasta. Garnish with picked thyme and serve