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Ingredients


1 whole rabbit
1 cup of Italian bulk sausage
1 ounce of kalamata olives
Onions, celery and carrots
Sea salt and black pepper
1/2 cup of olive oil
1 cup of white wine
Milk soaked bread
2 ounces of fresh grated Parmesan cheese
1 whole eggs
few fresh bay leaves, rosemary, thyme and sage

1 table spoon of tomato paste
2 ounces of rigatoni 1 each Roma tomatoes, peeled, remove the seeds and cut it in small dice

Italian sausage stuffed leg of rabbit with baked rigatoni


Preparation


Bone out the rabbit by leaving the end of the leg bone in. I a bowl put the ground bulk Italian sausage, add the the soaked bread, without the liquid, the bread need to wet, without the milk, add the Parmesan cheese and the whole eggs mixed and stuffed the legs, thigh the end of the cavity leg to make sure the stuffing will not come out during the cooking process, suing with a small needle with fine twine. Ground the rest of the boned rabbit meat; with the left over bones put it in the oven to roasted and then add it to a casserole where you already start braising the pieces of onions, celery and carrots, braising together for few minutes, then de-glaze with wine and add the tomato paste, let the wine evaporate, then cover the bones with water, add at this point the fresh herbs, bay leaves, rosemary, thyme and sage wrapped in a cheese cloth. Start simmer the stock and reduce slowly over a low flame. Cook the rigatoni pasta let it bit more then "al dente" then strain it tossed in a bowl with olive oil and chilled by spreading them of a sheet pan at room temperature. Sauteed the ground rabbit very gently with butter, seasoned with sea salt and pepper add the left over Italian bulk cheese mixture chilled, at room temperature, filled the rigatoni with this with a pastry bag. On 4 inch wide stainless steel ring, butter them the inside and dusted with fine bread crumbs, filled the rings with the stuffed rigatoni, baked cover in the oven at 325 degrees for about ten minutes remove from the oven and set a side, pan roasted then stuffed rabbit leg, finished cooking them in the oven also for 20 minutes and make sure to taste the middle internal temperature rich 145 degrees. Strain the reduce sauce with a fine mesh chinox into another sauce pan.Cut your the Kalamata olives in half, add it to the sauce, peeled the Roma tomatoes and diced small, sauteed, them on the side. In a large dinner plate present the sliced roasted stuffed rabbit leg cover by the reduction sauce, with the olives, next on the other side of the plate arrange the molded out baked stuffed rigatoni, topped with the end of the leg with the bone in.





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