Saffron-Infused Rabbit Agnolotti with...Saffron-Infused Rabbit Agnolotti with Truffled Pecorino Foam

Hand-pinched Piedmontese-style pasta filled with slow-braised rabbit and finished with a vibrant saffron-butter emulsion and an airy truffle-scented Pecorino foam.

Ingredients

Cooking Instructions

1. 01

   Sear the rabbit legs in a heavy-bottomed pot until golden. Add the mirepoix and cook until softened. Deglaze with 100ml of white wine and cover with chicken stock. Braise at 150°C for 2 hours until the meat falls off the bone.

2. 02

   While the rabbit braises, infuse the egg yolks with saffron. Mound the flour on a marble surface, create a well, and incorporate the yolks. Knead for 10 minutes until smooth. Wrap in film and rest for 60 minutes.

3. 03

   Shred the braised rabbit meat finely. Reduce the braising liquid to a thick glaze and fold it back into the meat. Season with salt, pepper, and a touch of nutmeg. Transfer to a piping bag.

4. 04

   Roll the pasta dough through a machine until translucent (setting 8 or 9). Pipe small dots of rabbit filling 2cm apart. Fold the dough over, seal, and use the 'plin' (pinch) technique to create individual agnolotti. Cut with a fluted wheel.

5. 05

   For the foam: Gently heat milk and Pecorino until melted. Strain through a chinois. Add lecithin and truffle oil. Use an immersion blender at the surface to create a stable foam just before serving.

6. 06

   Emulsify the remaining butter with a splash of pasta water and the remaining saffron in a wide pan. Boil the agnolotti for 3 minutes, then toss gently in the saffron butter.

7. 07

   Plate the agnolotti in a linear fashion. Spoon the truffled Pecorino foam over the pasta and garnish with micro-thyme and a few extra saffron threads.