“I’d like to cook the rabbit tortellini my family shared at Mister Bianco. Can you print the recipe, please?”
Will Joyce, Abbotsford, Vic
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Ingredients
Spelt pasta dough
Tarragon butter
Method
Main
1.For pasta dough, blend spelt flour and 1 tsp salt in a food processor for a few seconds to combine, add eggs and oil and process to fine crumbs. Turn out onto a lightly floured surface, knead into a ball, shape into a log, then wrap in plastic wrap and rest at room temperature (30 minutes).
2.Preheat oven to 150C. Heat half the oil in a casserole over medium-high heat and brown rabbit pieces all over (6-8 minutes). Add pancetta, shallot and garlic and sauté until tender (2 minutes). Add stock and wine, bring to a simmer, cover, then place in oven and cook until meat is tender (2 hours). Set aside to cool, then drain (reserve meat only). Shred meat and combine in a bowl with eggs, breadcrumbs, parmesan and sage, season to taste and mix well.
3.Divide pasta dough in half. Working with a piece at a time, feed through a pasta machine, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch until pasta is 3mm thick. Cut pasta into 8cm-diameter rounds, place a teaspoonful of rabbit mixture on each, brush edges with water and fold to form a semi-circle and enclose filling, pushing out any air bubbles. (Work in batches and keep remaining dough covered.) Brush one end of each with water, bring edges together to form a tortellino and press to seal. Set aside on a tray dusted with spelt flour and repeat with remaining dough and filling.
4.Increase oven to 180C. Place prosciutto on a baking tray lined with baking paper and bake until crisp (6-8 minutes). Set aside to cool.
5.For tarragon butter, combine ingredients in a bowl and refrigerate until required.
6.Heat remaining oil in a frying pan over medium-high heat and sauté kale and spinach until wilted (3 minutes). Season to taste, add verjuice and simmer until kale is tender (5 minutes), then stir in tarragon butter.
7.Cook tortellini in a large saucepan of boiling salted water until al dente and tortellini float to the surface (3-4 minutes). Drain and transfer to frying pan with kale mixture, season to taste and toss to combine over medium-high heat.
8.Divide among serving plates and top with crisp prosciutto, extra parmesan and sage leaves.
Note Ask your butcher to bone the rabbit.
Notes
