“Wild rabbit and hare are widely used in Tuscany. We like to use regional South Australian wild rabbit for its depth of flavour.” Tobias Gush, Chianti Classico, Adelaide, SA
- 1.5 litres chicken stock (6 cups)
- 1 rabbit (about 1.5 kg), jointed
- 50 gm dried porcini mushrooms, soaked in 300ml warm water
- 200 ml pouring cream
- 100 gm butter, coarsely chopped
- 50 gm plain flour (1/3 cup)
- 1 bunch cavolo nero, trimmed (about 220gm)
- 200 gm pecorino, finely grated
- 250 gm semolina flour (12/3 cups)
- 250 gm “00” flour
- 4 eggs and 1 egg yolk, lightly beaten together
- 15 ml extra-virgin olive oil, plus extra for drizzling
- 1Preheat 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.
- 2For 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).
- 3Meanwhile, 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.
- 4Divide 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.
- 5Stir 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.
- 6Preheat oven to 200C. Blanch cavolo nero until tender (2-3 minutes), drain, set aside.
- 7Place 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.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.
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