Rabbit Agnolotti del Plin...Rabbit Agnolotti del Plin with Burnt Onion Crema

Hand-pinched Piedmontese pasta filled with Marsala-braised rabbit and mascarpone, served over a silky charred onion emulsion and finished with sage-infused brown butter.

Ingredients

Cooking Instructions

1. 01

   Season rabbit legs generously and sear in a heavy-bottomed pot until golden. Deglaze with Marsala wine, add thyme and smashed garlic. Cover and braise at 150°C (300°F) for 90 minutes until the meat is tender and pulling away from the bone.

2. 02

   On a clean surface, create a well with the 00 flour and place the egg yolks in the center. Gradually incorporate the flour into the yolks, knead for 10-12 minutes until a smooth, elastic dough forms. Wrap in plastic and rest for at least 45 minutes.

3. 03

   Once the rabbit is cooked, shred the meat finely, discarding bones. Fold in the mascarpone and Grana Padano. Season with salt and white pepper. Transfer to a piping bag and chill for 20 minutes.

4. 04

   For the crema: Place onion halves cut-side down in a dry cast iron skillet over high heat. Char until the faces are completely blackened. Add heavy cream to the skillet, reduce heat to low, and simmer for 15 minutes. Blend until perfectly smooth and pass through a fine-mesh chinois.

5. 05

   Roll the pasta dough through a machine until paper-thin (translucent). Pipe small mounds of rabbit filling (about 1 tsp) in a line, 2cm apart. Fold the pasta over the filling, seal the edges, and use the 'Plin' technique (a quick pinch between mounds) to create small pouches. Cut with a fluted pasta wheel.

6. 06

   Cook the agnolotti in a large pot of boiling salted water for 2-3 minutes until they rise to the surface.

7. 07

   In a wide skillet, melt the cultured butter until it begins to foam and turn a nutty brown color (beurre noisette). Toss in the sage leaves and fry until crisp and the butter is aromatic.

8. 08

   To serve, spread a generous spoonful of warm burnt onion crema on the base of each plate. Arrange the agnolotti on top, drizzle with the brown butter, and garnish with the crispy sage leaves.