Lasagne con coniglio e funghi porcini (rabbit and porcini mushroom lasagne)

1.Preheat oven to 150C. Combine stock and rabbit in a casserole, cover, cook in oven until meat falls from the bone (2-2½ hours). Strain, reserve liquid. Shred meat (discard bones and sinew), refrigerate meat and liquid separately.

2.For pasta dough, process flours and a pinch of salt in a food processor, add eggs and olive oil and process to combine. Turn onto a lightly floured surface and knead until smooth (5-6 minutes). Wrap in plastic wrap and refrigerate to rest (1 hour).

3.Meanwhile, drain mushrooms and combine soaking liquid with rabbit braising liquid in a saucepan. Simmer over medium-high heat until reduced by half (30-35 minutes). Add cream and reduce by one quarter (10-15 minutes), remove from heat, season to taste and set aside.

4. Divide dough into four, then, working with one piece at a time, feed through pasta machine, starting at widest setting and lightly flouring dough as you fold and feed it through, reducing settings notch by notch until pasta sheets are 2mm thick. Cut into sheets to fit serving dishes, cook in boiling salted water until al dente (1-2 minutes). Drain, refresh, toss in a little oil and set aside in a single layer on a tray.

5.Stir butter and flour in a saucepan over low heat until golden (1-2 minutes). Whisking continuously, add cream mixture and cook until thick (1-2 minutes). Remove from heat, stir though porcini, season to taste and set aside.

6.Preheat oven to 200C. Blanch cavolo nero until tender (2-3 minutes), drain, set aside.

7.Place a pasta sheet into each of six deep 400ml ceramic dishes, trimming to fit. Layer with one-third of rabbit, one-third of porcini sauce, one-third of cavolo nero and one-third of pecorino. Repeat twice, finishing with a pasta sheet and pecorino. Bake until golden and cooked through (20-25 minutes), then serve hot.