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

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

  • Starter
  • medium
  • 4
  • 2 hours, including one hour resting

PT2H

1
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
  • 1 celery stick, chopped
  • 1 carrot, chopped
  • 1 white onion, chopped
2
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
  • extra virgin olive oil
  • 2 rabbit legs
  • 2 rabbit shoulders
  • salt to season
  • 1 white onion, chopped
  • 1 red onion, chopped
  • 5 garlic cloves, crushed
  • 175ml of white wine
3
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
  • 500g of 00 flour
  • 1 egg
  • 13 egg yolks
  • 150g of semolina
4
After 90 minutes of cooking, the rabbit meat should come easily away from the bone. Leave to cool in the liquid
5
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
6
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
  • 250g of Swiss chard
  • 1/2 bunch of marjoram
  • 60g of Parmesan
  • 1 egg
7
For the Raschera cheese cream, melt the cheese with the milk over a bain marie and reserve
  • 80g of Raschera cheese
  • 250ml of milk
8
Prepare the mushroom foam by browning the spring onion, butter, olive oil, rosemary, thyme and garlic in a small saucepan
  • 2 spring onions
  • 1 knob of butter
  • 25ml of extra virgin olive oil
  • 1 sprig of rosemary
  • 1 sprig of thyme
9
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
  • 50g of dried ceps
  • 400ml of water
  • 1g of soya lecithin
10
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
11
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
12
Bring a large saucepan of salted water to the boil and cook the cappelletti for 2 minutes. Drain on kitchen paper
13
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
  • thyme sprigs

Ingredients

Metric

Imperial

  • Rabbit filling

  • Vegetable stock

  • Pasta dough

  • Raschera cream

    • 80g of Raschera cheese
    • 250ml of milk
  • Mushroom foam

  • To serve

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