Rubinetto Fontana Esterna Food

CREAMY RABBIT SPEZZATINO WITH FONTINA STUFFED BUCATINI AND FUNGHI DI BOSCO

Steps:

• To make the rabbit stock:
• Preheat the oven to 400 degrees F.
• Chop up the reserved rabbit bones. Put the bones and butter in an ovenproof saucepan and roast until browned. Transfer the pan to the stovetop and set over medium heat. Add the shallots, garlic, sage, and rosemary and when they begin to turn golden, add the wine and cook until it evaporates. Add the water and simmer until reduced to one-third of its initial volume.
• To make the spezzatino:
• Preheat the oven to 350 degrees F.
• Cut the reserved rabbit meat into 1-inch cubes and season with salt and pepper. Heat the butter in a roasting pan set over medium heat. Add the rabbit, and let it color on all sides. Add the garlic, shallot, rosemary, and sage, and cook just to develop a little color. Add the wine, let it evaporate, and then add all the rabbit stock. Roast, uncovered, until the meat is tender, 20 to 30 minutes (add water to the pan if the juices begin to burn). Transfer the meat to a plate with a slotted spoon and remove and discard the herb sprigs. Add the cream to the pan gravy and reduce over medium heat until it has thickened but is still a little runny.
• To Serve:
• Spoon some of the rabbit in the middle of a plate. Top with Funghi di Bosco. Try and turn the bucatini around the rabbit to make a nest (it won't completely stay in place), sprinkle chopped parsley on top, and finish with a drizzle of olive oil.
• To make the dough:
• Put the flour in a mixing bowl, make a well in the center, and break the eggs and yolks in the middle. Add the olive oil to the well and beat with a fork to incorporate the olive oil with the eggs. Slowly begin to assimilate flour until you have a thick paste and can begin working with your fingers and assimilate the rest. Put the dough on a lightly floured countertop and knead for a few minutes until the dough is elastic. Cover with plastic wrap and let the dough rest in the refrigerator for 30 minutes.
• To finish:
• Bring a large pot filled with salted water to a boil. Drop the pasta in the water and cook until the bucatini is al dente (try one to check), 2 to 4 minutes. Put the butter and sage in a saute pan set over medium heat and let the butter solids turn brown. Add the bucatini to the pan along with a little pasta cooking water (this stops the butter from browning) and keep moving the pasta gently in the pan until the water evaporates. Add the cheese. Serve with the sage leaves, if you like.
• Preheat the oven to 400 degrees F.
• Arrange the mushrooms in a baking dish. Melt the butter with the sage and garlic in a small pan set over medium heat. When the butter solids have turned a nutty blond, pour the butter (discard the garlic and sage) over the mushrooms. Season with salt and pepper and roast, turning occasionally, until the mushrooms are tender but still slightly al dente, 15 to 20 minutes. Transfer them to a bowl, toss with the parsley, drizzle with olive oil, and keep warm.
• Melt the fontina in a microwave oven on high heat, cooking for 1 minute intervals, until the cheese is runny. Pour into a pastry bag and immediately roll out the bucatini dough. If the cheese hardens in the meantime, you can reheat it in the microwave for a few seconds, but only if the bag has a plastic (not metal) tip.
• Roll out the bucatini dough using a pasta machine, always dusting the pasta sheet with flour to prevent sticking, until the sheet is 1/32-inch thick (or slightly thinner, if you can).
• Cut the pasta sheet crosswise into strips 2 1/2 to 3-inches wide (and about 4-inches long). Brush the strips with egg white and squeeze out a rope of fontina stuffing down the length of the strip, stopping 1/4-inch from each end. Roll the pasta strip over the stuffing until you have a tightly stuffed cylinder. The pasta should roll over itself twice. Pinch the ends closed and then cut off the pinched part to seal the bucatini. Make at least 24 bucatini.

FETTUCCINE WITH BUFFALO BUTTER AND PARMIGIANO-REGGIANO

Steps:

• Bring a large (8-quart) pot of water to a boil and add the salt. Heat a large (12-inch) saute pan over low heat and add 1/2 cup of the boiling water to the pan. Add both butters to the pan and cook for 2 to 3 minutes, stirring slowly, until the sauce has emulsified.
• Meanwhile, add the Fettuccine to the boiling water and cook for approximately 1 to 2 minutes, until just tender. Using tongs, transfer the cooked pasta to the saute pan. (Do not drain the pasta water.) Add an additional 1/2 cup pasta cooking water, if required, and freshly ground black pepper to taste.
• Continue to cook on low heat for 2 minutes, tossing to coat the pasta with sauce, until the sauce is well incorporated. Remove the pan from the heat and add the finely grated Parmesan in a slow steady stream while tossing the pasta. If needed, add more pasta water to loosen the sauce.
• Divide the pasta among four bowls, top each serving with the aged Parmigiano-Reggiano and more freshly ground pepper and serve.
• Place the 00 flour in the bowl of a stand mixer fitted with the dough hook attachment. With the mixer on low speed, gradually add the egg yolks, a few at a time. Continue to mix until the dough is smooth. If it is a touch dry, add a few drops of water. The dough will be bright yellow.
• Turn the dough onto a smooth, lightly floured surface and knead by hand until it forms a smooth ball. Cover with plastic wrap and let rest at room temperature for 30 minutes.
• Divide the dough into three equal portions and flatten the first portion into an oval about 3/4-inch thick. Remove the dough hook attachment from the stand mixer and attach a pasta roller attachment (or use a manual pasta roller for the next step). Set the attachment to the widest setting and run the first portion of dough through the roller. Fold the dough in on itself in thirds, rolling to knead out any air bubbles, and feed it through the roller two more times on the same setting, folding the dough in on itself and rolling between each. Change the attachment to the next setting and repeat the process, working your way through each width setting twice until the pasta is almost transparent. Repeat with the remaining pieces of dough.
• Remove the pasta roller attachment from the stand mixer and attach the fettuccine attachment. Cut each rolled-out pasta sheet into 12-inch pieces and feed the pieces, one at a time, through the machine. Sprinkle the cut fettuccine lightly with flour and place in bundles on a parchment-lined sheet pan that has been sprinkled with semolina flour. Set aside until ready to use.

FAVA BEAN, MINT, AND PECORINO ROMANO BRUSCHETTA

Steps:

• Toss cooked fava beans with extra-virgin olive oil, fresh lemon juice, and a few chopped mint leaves, Season with coarse salt, freshly ground pepper, and a pinch of crushed red-pepper flakes. Spoon onto toasts. Top with thin shavings of Pecorino Romano cheese.