Chestnut Pappardelle with Juniper-Braised...Chestnut Pappardelle with Juniper-Braised Rabbit and Pecorino Toscano

A refined autumnal masterpiece featuring handmade chestnut-infused silk ribbons tossed in a delicate, aromatic rabbit ragù braised with Tuscan Vernaccia and crushed juniper berries.

Ingredients

Cooking Instructions

1. 01

   Combine '00' and chestnut flours on a marble surface. Create a well, add eggs, and gradually incorporate until a dough forms. Knead for 10 minutes until elastic. Wrap in film and rest at room temperature for 30 minutes.

2. 02

   Season rabbit legs with sea salt. In a heavy-bottomed Dutch oven, sear the rabbit in olive oil over medium-high heat until deeply golden on all sides. Remove and set aside.

3. 03

   In the same pot, render the guanciale until the fat is translucent. Add the carrot, celery, and shallot. Sweat the vegetables on low heat until softened but not colored.

4. 04

   Return the rabbit to the pot. Add the crushed juniper berries and deglaze with the Vernaccia wine. Scrape the fond and reduce the liquid by half.

5. 05

   Pour in the stock and add one sprig of marjoram. Cover tightly and simmer very gently for 60-75 minutes until the meat is incredibly tender and yielding.

6. 06

   Remove the rabbit and shred the meat into small bite-sized pieces, discarding bones and sinew. Strain the braising liquid through a chinois, return to a clean pan, and reduce until it coats the back of a spoon.

7. 07

   Roll the rested pasta dough through a machine to setting 7 (roughly 1.5mm). Hand-cut into wide pappardelle ribbons (2.5cm width).

8. 08

   Bring a large pot of heavily salted water to a rolling boil. Cook the pappardelle for 2-3 minutes until 'al dente'.

9. 09

   While pasta cooks, emulsify the chilled butter into the reduced rabbit jus. Fold in the shredded rabbit meat and the remaining marjoram leaves.

10. 10

    Transfer the pasta directly into the ragù. Add a splash of pasta water and half the Pecorino. Toss vigorously over low heat to create a glossy, silken glaze. Plate in warm bowls and finish with the remaining Pecorino.