Ingredients
Base recipe = 1 guest.
- 250 g deboned rabbit meat
- 80 g Italian bulk sausage
- 40 g milk-soaked bread (squeezed)
- 20 g Parmigiano Reggiano
- 50 g whole egg
- 20 g Kalamata olives
- 120 g Roma tomato
- 100 ml dry white wine
- 20 ml extra-virgin olive oil
- 100 g rigatoni (dry)
- 60 g onion
- 40 g celery
- 50 g carrot
- 1 g bay leaf
- 3 g fresh herbs (rosemary, thyme, sage)
- 3 g sea salt
- 1 g black pepper
Preparation
Stuff the deboned rabbit legs with a mixture of sausage, soaked bread, Parmigiano, and egg. Tie securely. Roast the bones and prepare a rich stock with vegetables, wine, tomato paste, and herbs. Cook rigatoni slightly over al dente, fill with rabbit and sausage mixture, and bake in buttered rings. Sear the stuffed rabbit legs and finish roasting to 145°F. Reduce the stock and finish with olives and fresh tomato. Slice and serve with baked rigatoni alongside.
🏆 Culinary Award
Presented at the Gualtiero Marchesi Award – Milan 2003, recognizing technique, balance, and Tuscan identity.
Presented at the Gualtiero Marchesi Award – Milan 2003, recognizing technique, balance, and Tuscan identity.
🍽️ Restaurant & Banquet Use
Ideal for plated tasting menus or upscale banquet service. Components can be prepared in advance.
Ideal for plated tasting menus or upscale banquet service. Components can be prepared in advance.
👨🍳 Chef’s Note
Rabbit is a noble Tuscan protein — lean, expressive, and elevated through stuffing and slow refinement.
Rabbit is a noble Tuscan protein — lean, expressive, and elevated through stuffing and slow refinement.
🥩 Nutrition Facts (per serving)
Calories ~620 | Protein ~48g | Fat ~34g | Carbs ~24g | Fiber ~2g | Sodium ~870mg
Calories ~620 | Protein ~48g | Fat ~34g | Carbs ~24g | Fiber ~2g | Sodium ~870mg
