Ingredients
This base recipe is scaled for 1 serving and can be increased for tasting menus, banquet service, or plated restaurant production.
Base recipe = 1 serving.
- 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
Method
- Prepare the stuffing by combining Italian sausage, milk-soaked bread, Parmigiano Reggiano, and whole egg until evenly mixed.
- Fill the deboned rabbit leg with the stuffing, roll tightly, and tie securely for even roasting.
- Roast the rabbit bones and prepare a rich stock with onion, celery, carrot, white wine, tomato, and fresh herbs.
- Cook rigatoni slightly under al dente, fill with the rabbit and sausage mixture, then bake in buttered rings until set and lightly colored.
- Sear the stuffed rabbit leg until well colored and finish roasting until the interior reaches 145°F.
- Reduce the stock into a refined sauce and finish with Kalamata olives and fresh tomato.
- Slice the rabbit leg and serve with the baked rigatoni and sauce.
Chef’s Note: Rabbit is one of the most elegant traditional proteins in Tuscan cuisine. Its lean, delicate character becomes especially refined when paired with savory stuffing, careful roasting, and a balanced sauce.
🏆 Culinary Recognition
This dish was presented at the Gualtiero Marchesi Award — Milan 2003, where its composition reflected classical technique, balance, and Tuscan identity.
| Calories | ~620 kcal |
| Fat | ~34 g |
| Carbohydrates | ~24 g |
| Protein | ~48 g |
| Fiber | ~2 g |
| Sodium | ~870 mg |