Rabbit Agnolotti With Rosemary And Chicken Brodo Food

RABBIT AGNOLOTTI WITH ROSEMARY AND CHICKEN BRODO

Steps:

• To make confit: Place rabbit legs in a colander set over a bowl. Sprinkle with salt and add rosemary and thyme. Cover and transfer to a refrigerator for 24 hours.
• Preheat oven to 225 degrees. Rinse rabbit legs under cold water and pat dry. Place legs in a large Dutch oven in a single layer. Add enough olive oil to cover by 1/4 inch. Top with a parchment paper round, and place directly on oil. Transfer to oven and cook until meat if falling off the bone, about 7 hours. Remove from oven and set aside.
• To make the Rroasted chicken brodo: Preheat oven to 450 degrees. Cut remaining rabbit portions into 5 equal pieces; set aside.
• Heat oil in a large, heavy-bottomed roasting pan until very hot. Add rabbit and chicken wings; roast until golden brown on one side, about 10 minutes. Turn meat and add carrot, celery, and garlic; transfer to oven and continue roasting until meat and vegetables are browned, about 10 minutes more.
• Remove pan from oven. Remove meat and vegetables from pan and set aside. Strain fat from bottom of pan and reserve. Return roasting pan to stove and add 4 cups chicken stock. Heat over high heat while scraping up any caramelized brown bits from bottom of pan. Return meat and vegetables to roasting pan, along with remaining chicken stock. Bring to a boil and immediately reduce to a simmer. Let simmer for 2 1/2 hours. Strain liquid through a fine mesh sieve lined with cheesecloth; season with salt and pepper. Keep warm until ready to use.
• To make the agnolotti: Remove meat from rabbit legs and tear into small pieces; set aside. Heat butter in a medium skillet over medium heat. Add carrot and celery root and cook, stirring, until softened. Add shallots, spinach, and garlic, continue to cook, stirring, about 1 minute more. Add rabbit pieces and 1/4 cup of the brodo. Cook until liquid is reduced by half.
• Remove from heat and transfer mixture to a large bowl along with egg, parmesan, mascarpone, rosemary, and parsley; stir to combine. Transfer mixture to the bowl of a food processor and pulse until rabbit is broken up and mixture is well incorporated.
• Set the rollers of a hand-cranked or electric pasta machine at their widest opening. Divide dough into four equal pieces. Working with one piece at a time, and keeping remaining dough wrapped in plastic, dust dough lightly with flour, and run it once through the machine. Fold the dough in half, pressing it down with your fingertips, and run through the machine again. Repeat this step four or five times, dusting lightly with flour if needed, until the dough is smooth and elastic.
• Now change the rollers of the pasta machine to a decreasing setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting. Repeat process with remaining pieces of dough.
• Place dime-size dollops of stuffing in the center of pasta sheets, spacing each dollop about 1/2 inch apart. Fold pasta sheets lengthwise over stuffing, pressing down to enclose. Using your fingers, pinch between each dollop of filling. Using a fluted pastry cutter, trim off excess dough and cut between each piece of filling to form agnolotti.
• Bring a large pot of water to a boil. Add salt and return to a boil. Add agnolotti and cook until tender and heated through, about 1 minute; drain.
• Bring a large pot of water to a boil. Add parsnips and cook until tender; drain and set aside. In a large saucepan, heat 1/4 cup reserved chicken fat. Add shallots, rosemary, and parsley. Cook, stirring, until shallots are soft and translucent. Add parsnips and cooked agnolotti, cook, stirring gently until agnolotti are heated through; season with salt and pepper.
• Divide evenly between 6 shallow bowls. Pour over warm brodo and top with spinach. Season with sea salt and pepper, and garnish with Parmesan. Serve immediately.

LEBANESE-STYLE PICKLED TURNIPS

Steps:

• Place turnips, beets, and garlic in a bowl. Add salt, vinegar, and 2 1/2 cups water. If vegetables are not covered, add equal amounts vinegar and water to cover. Cover bowl with plastic wrap; refrigerate for 24 hours. Remove from liquid to serve.

SPAGHETTI ALLA CHITARRA CON POMODORO

Steps:

• Set the rollers of a hand-crank or electric pasta machine at their widest opening. Unwrap dough; flatten with the palms of your hands and run it once through the machine. Fold the dough in thirds like a letter and run through the machine again. Repeat this step two or three times, until the dough is smooth and elastic.
• Change the rollers of the pasta machine to the next decreasing setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until it is about 1/8-inch thick.
• Place a chitarra on work surface and lay pasta sheet over chittara. Using a rolling pin, press down on pasta sheets to cut into strands; set aside.
• Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, 2 to 3 minutes.
• Meanwhile, in a large saucepan, heat olive oil over medium heat. Add garlic and cook, stirring, until lightly toasted. Add cured tomatoes and cook until they break down slightly, 1 to 2 minutes.
• Drain pasta and add it to saucepan. Reduce heat to low and cook, stirring, until well combined, about 1 minute. Add half of the cheese; stir to combine. Add orange zest and chile, stir, and remove from heat.
• Divide evenly among four individual plates. Serve immediately sprinkled with remaining cheese and garnished with marjoram leaves.

GRILLED RABBIT WITH ROSEMARY AND GARLIC

Steps:

• Cut the rabbit in 8 pieces; the legs, 2 pieces from the loin, and 2 from the ribs.
• place them in a bowl or Ziploc bag, and add oil.
• mince the garlic and chop the rosemary; add the rabbit, mix to coat well.
• Season with salt and pepper.
• Allow to marinate for at least 2 hrs, or overnight.
• Prepare to grill.
• Grill for 8-10 min per side.
• time indicated is chill and grill time.

WILD RABBIT SLOW COOKED WITH ROSEMARY, OLIVE OIL & GARLIC

Steps:

• Use a really big casserole dish - one that'll go on the stove and fit all the meat. Toss the rabbit pieces in the flour, tap off the excess and then brown the pieces 5 or 6 at a time in a few tbsp of the oil.
• When they are lovely and golden brown, fit all the pieces back in the pan, throw in the rosemary, garlic and all of the olive oil (seriously!). Add the wine and mix well. Bring the mixture up to the boil, then partially cover with a lid, and allow it to simmer vigorously for 2-2½ hrs. After this time the sauce should be thickened and the rabbit should come away from the bones really easily. (Don't try to slow-cook this in the oven as it just won't bring the elements of the sauce together in the same way.) Season and serve the whole lot with sauteéd potatoes or creamy mash and buttered greens.

ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS

Steps:

• Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
• Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
• Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
• Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
• Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.

AGNOLOTTI WITH ROAST MEAT AND SPINACH STUFFING

Steps:

• Mix the pasta dough in advance, following the instructions in the preceding recipe. Refrigerate or freeze the dough. Return it to room temperature before rolling.
• Several hours in advance, roast the meats, to allow them to cool at room temperature. Preheat the oven to 425˚. Pour the tablespoon olive oil in the bottom of a small roasting pan. Cut the pork, veal, or beef chunk in 1-inch pieces, and put the pieces in the pan with the chicken (or rabbit) pieces, onion chunks, garlic, and rosemary. Pour in the stock, and season with 1/4 teaspoon of the salt. Cover the pan with aluminum foil, roast for about 1/2 hour, and remove the foil. Continue roasting, turning the pieces occasionally, until all are tender and caramelized and there's only a small amount of liquid left in the pan. Remove from the oven, and let the meat cool completely in the roasting juices.
• Rinse and drain the spinach leaves, and slice into thin shreds. Melt the tablespoon butter in a skillet over medium-high heat until foaming, add the spinach, season with 1/2 teaspoon of the salt, and stir to wilt the shreds. Cover the pan and cook for a minute or so, until the spinach releases its liquid, then cook uncovered over medium heat until the liquid has all cooked off and the spinach is tender. Turn the spinach into a colander set over a bowl, spreading it out to drain and cool quickly. Do not squeeze it.
• When the meats are cool, pour off and strain the pan juices. Pull the chicken or rabbit meat off the bones; remove and discard all fat, gristle, and skin. Shred the meat chunks, then chop into very fine bits with a sharp knife. Finely chop the onions and mix into the chopped meat, along with the pan juices. When the spinach is cool, blend with the meat in a mixing bowl. Beat the egg, and stir it into the filling along with the final 1/4 teaspoon of the salt, gratings of nutmeg and black pepper, and the 1/3 cup of grated cheese. Chill the filling for several hours or overnight.
• When ready to make the agnolotti, cut the pasta dough in quarters. Roll each piece through a pasta machine at progressively narrower settings into strips 4 to 5 inches wide and at least 24 inches long. Lay the long strips flat on a floured surface and keep covered.
• Fill and form agnolotti one strip at a time. With the dough running left to right in front of you, drop a scant tablespoon of filling in a mound, about 1 inch in from the end of the strip, then drop more mounds at 2-inch intervals along its entire length. You should have at least a dozen mounds in a straight line.
• Dip the pastry brush in water, and moisten the long edges of the dough strips, above and below the row of mounds. Pick up the top long edge of each strip, fold it over the filling mounds, align it with the bottom edge of dough, and press the moistened edges together.
• To seal the agnolotti, pinch the dough on either side of every filling mound, bringing the top and bottom edges of the folded strip together, with your forefinger and thumb. Finally, run the pastry wheel up and down through the pinched dough, separating individual plump agnolotti. Lay them, spaced apart, in a single layer on a floured tray. Repeat the entire process with the remaining long strips of dough.
• Cook the agnolotti right away, or refrigerate for a few hours, on the tray, sealed with plastic wrap. For longer storage, freeze them solid on the tray, then pack in freezer bags.
• Fill the big pot with at least 6 quarts of water, with 1 tablespoon salt, and bring to the boil. Meanwhile, put the butter in the sauté pan or skillet, set it over low heat to melt, then toss in the sage leaves. Keep the sauce warm-but not cooking-so the sage leaves infuse the melted butter.
• Cook only two dozen or so agnolotti at a time. When the water is at a rolling boil, shake excess flour from the agnolotti and drop them into the pot. Stir well, and return to the boil rapidly. The agnolotti will drop to the bottom, then rise to the surface; keep moving and stirring them so they cook evenly and don't stick. Cook for about 4 minutes, and check for doneness, biting into the thickest edge of dough.
• When they are fully cooked, lift out the agnolotti with a spider, drain briefly, and spill them into the warm butter in the pan, gently stirring and tumbling so all are coated. Meanwhile, return the water to the rolling boil and cook the remaining agnolotti. Drain and drop them in the pan, on top of the first batch. Raise the heat slightly, and turn and tumble the agnolotti until all are hot and coated with sage butter.
• Turn off the heat and sprinkle half of the grated cheese on top. Spoon portions of agnolotti onto warm plates, drizzle a bit of the hot sage butter left in the pan over each portion, and serve right away. Pass more cheese at the table.