Rabbit Agnolotti With Rosemary And Chicken Brodo Recipes

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.

AGNOLOTTI BOLOGNESE

Steps:

• For the pasta dough: Whisk the 00 or all-purpose flour and the semolina flour in the bowl of a stand mixer to combine. Make a well in the center.
• Combine the whole eggs, yolks, milk and olive oil in a small bowl and pour it into the well. Using the dough hook, mix on low speed until the dough just starts to come together, then increase the speed to medium and mix for 5 minutes.
• Lightly flour your work surface and turn the dough onto it. Knead the dough by hand until it is smooth and elastic, and springs back when you press it with your finger, about 10 minutes. Wrap the dough in plastic wrap and refrigerate for 1 hour.
• For the filling: Combine the ricotta, mascarpone and Parmesan in a small bowl. Put the mixture in a pastry bag and refrigerate until needed.
• For the ragu: Put the beef stock, red wine and porcinis in a small saucepan. Bring to a boil over high heat, reduce the heat and let the mixture simmer.
• Heat the olive oil in a Dutch oven over medium-high heat. Add the beef, hot and sweet Italian sausages and prosciutto and cook, breaking up the beef and sausage with a whisk, until well browned, about 10 minutes. Season with some salt and pepper.
• Stir the tomato paste into the meat, then stir in the rosemary, thyme, garlic, bay leaves and onions and cook, stirring, until the onions soften slightly, about 5 minutes.
• Strain the beef stock mixture into the meat. Add the tomatoes and bring the mixture to a boil. Reduce the heat so the mixture simmers and cook, stirring occasionally, until thickened, about 45 minutes. Add the cream and continue to simmer another 15 minutes or so. Stir in the parsley. Taste and adjust the seasoning if necessary.
• To fill and finish the agnolotti: Cut the dough into 4 pieces. Set a pasta roller at the widest setting.
• Pass the first piece of dough through the roller, fold it in half and run it through again. Fold the dough in half again, dust it with flour, and run it through the roller again. Reduce the width setting on the roller and run the dough through. Continue to run the dough through, reducing the width with each pass, until the pasta is thin enough so that you can see the shadow of your hand through the other side. Lightly flour your work surface and lay the pasta sheet on top.
• Pipe 1 teaspoon of filling about 1 inch from the edge. Continue to pipe additional teaspoons of filling 1 inch apart, from one end to the other. Fold the dough over so that it extends about an inch past the filling (it won¿t extend to the opposite edge), press to seal the long edge and then trim the excess dough from the sealed side. With your fingers perpendicular to the table, pinch between the mounds to seal the filling in. Then use the cutter to cut between each mound, through the pinch, creating little purses. Dust the finished agnolotti with flour. Refrigerate until ready to cook. Repeat the process with the 3 remaining pieces of dough and the filling.
• Bring a large pot of salted water to a boil over high heat. Add the agnolotti, stir and, when they float to the surface, leave them in the water for an additional minute. Use a spider or slotted spoon to transfer the agnolotti to a large bowl. Ladle over some ragu, toss, drizzle with olive oil and sprinkle with grated Parmesan. Serve immediately.

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.

ROSEMARY RABBIT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread the thinly sliced onion onto the bottom of a 9x13-inch baking pan.
• Rub the rabbit with lemon juice and olive oil. Sprinkle inside and out with a mixture of rosemary, parsley, and cumin. Place rabbit into the roasting pan.
• Bake in preheated oven for 30 minutes, then sprinkle almonds over the onions. Continue baking until the meat has turned opaque, about 15 minutes.

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.

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.

MEAT FILLING FOR AGNOLOTTI

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
• Put meats, carrot, onion, celery, rosemary, and garlic in a large bowl and toss with salt and 1/4 cup olive oil, then divide mixture between 2 large (17- by 12-inch) flameproof (heavy) shallow baking pans and spread out evenly. Roast, turning meat occasionally and switching position of pans halfway through roasting, until meat is browned, about 30 minutes. Reduce oven temperature to 375°F and roast, stirring occasionally, until meat is tender, about 1 hour more.
• While meat roasts, bring rice, 1 cup water, and a pinch of salt to a boil in a 1 1/2- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until rice is al dente, about 15 minutes. Transfer rice to a sieve and rinse under cold water, then set aside.
• Heat remaining 1/4 cup oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then stir in cabbage and a pinch of salt. Add remaining 3/4 cup water and cover skillet, then cook, stirring occasionally, until water is evaporated and cabbage is tender, 20 to 30 minutes. Stir in butter and cool, uncovered.
• Transfer meat and roasted vegetables with a slotted spoon to a clean large bowl, then skim off and discard fat from pan juices and straddle 1 pan across 2 burners. Add 1/4 cup wine and deglaze by boiling over low heat, scraping up any brown bits, 1 minute. Pour wine mixture carefully into a heatproof bowl. Repeat with second pan and remaining 1/4 cup wine, transferring liquid to bowl.
• When cool enough to handle, discard bones and vegetables, leaving only meat in large bowl. Add wine mixture, then stir in cooked rice and cabbage. Grind mixture in meat grinder (filling will be dense).

RABBIT CON SALSICCIA, ROASTED GARLIC, LEMON, AND ROSEMARY

Steps:

• If you are making the stock, adjust the oven rack to the middle position and preheat the oven to 325°F.
• Place the rabbit bones and the leek, onion, and carrot on a baking sheet and roast, shaking the pan occasionally for even cooking, until they're evenly browned, about 1 1/2 hours. Remove the baking sheet from the oven and transfer the bones and vegetables to a large stockpot. Add the chicken stock to the pot and bring to a boil over high heat, skimming off the foam that rises to the top. Reduce the heat and simmer for 1 hour, skimming as needed. Remove the stock from the heat, pour it through a fine-mesh strainer, and discard the contents of the strainer. Use the stock, or set it aside to cool to room temperature, transfer it to an airtight container, and refrigerate for up to three days.
• To prepare the rabbit legs, place the legs in a nonreactive baking dish large enough to fit them in a single layer and season them all over with the salt. Set the legs aside at room temperature to cure for 1 1/2 hours. Rinse the rabbit legs and the baking dish, wipe the legs and the dish dry, and return the legs to the dish. Pour the milk in the dish, adding more if necessary to cover the rabbit legs. Cover the dish with plastic wrap and place the legs in the refrigerator for 1 hour. (Soaking the rabbits in milk desalinates them.) Remove the legs from the refrigerator, and remove them from the milk. Discard the milk, rinse the rabbit legs under water, and pat them dry with paper towels.
• To make the sausage, place the rabbit loins and bellies in a nonreactive baking dish or a sealable plastic bag and season with the pepper, sugar, and 1 teaspoon of the salt. Cover the dish with plastic wrap or seal the plastic bag and place the rabbit in the refrigerator to cure, at least 3 hours or overnight.
• One hour before you are ready to complete the sausage, place the rabbit loins and bellies and the pancetta in the freezer to chill. (This makes the meats easier to pass through the meat grinder.) Fill a large bowl with ice water and have a small bowl ready to set inside. Fit a meat grinder with a small die. Remove the rabbit and pancetta from the freezer and pass them together through the grinder into the smaller bowl. Place the bowl with the meat inside the bowl of ice and set aside to chill while you prepare the rest of the ingredients for the sausage.
• Combine the oil, minced onion, garlic, and rosemary needles in a medium sauté pan over medium-high heat and sauté until the onion and garlic are soft and translucent but not browned, about 5 minutes, stirring constantly and adding a splash of water to the pan from time to time to prevent the onion and garlic from browning. Remove the bowl with the rabbit and pancetta from the ice water, reserving the ice water for dipping your hands into, and add the contents of the sauté pan to the smaller bowl. Season with the remaining 1 teaspoon of salt, pepper, and nutmeg and stir gently until the ingredients are combined. Add 2 tablespoons of the ice water and mix the meats and vegetables with your hands, adding more ice water, if necessary, to make the mixture sticky and tacky. Dip your hands in the bowl of ice water to prevent the meat from sticking to your fingers. Pick up a 1 1/2-ounce portion and mold it into a 1-inch-thick patty. Place the patty on a baking sheet or plate and repeat with the remaining meat. (The sausages can be prepared to this point up to five days in advance. Cover tightly with plastic wrap and refrigerate the sausages until you are ready to braise them, or freeze for up to several months.)
• To cook the rabbit legs, adjust the oven rack to the middle position and preheat the oven to 350°F.
• Heat 2 tablespoons of the olive oil in a large Dutch oven or high-sided, ovenproof sauté pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the rabbit legs to the pan in a single layer, reduce the heat to medium, and cook for 3 to 5 minutes on the first side, until they are golden brown. (If you do not have a pan large enough to fit all of the legs, cook them in two batches, cooking all of the hind legs in one batch and the forelegs in another batch and adding more olive oil to the pan in between batches, if necessary.) Turn the rabbit legs and cook them for 2 minutes on the other side. Remove the legs to a plate and add the remaining 1 tablespoon of olive oil. Add the celery, carrot, leek, and sliced onion and sauté for about 2 minutes, stirring often, until the vegetables begin to soften. Add the garlic cloves and sauté for about 5 minutes, stirring occasionally, until golden brown and softened. Add the wine, increase the heat to high, and cook until it reduces by half, about 10 minutes. Return the rabbit legs, nestling them in a single layer in the pan and place the rosemary and chile on top. Alternatively, if your pan is not large enough to hold all of the legs, pour the contents of the pan into a baking dish large enough to hold them in a single layer. Gradually add the stock to just cover the rabbit. If you have industrial-strength plastic wrap, which won't melt in the oven, cover the pan or baking dish tightly with plastic wrap. In either case cover the dish tightly with aluminum foil and put the lid on the pot if it has one. Place the rabbit in the oven to braise for 1 hour to 1 1/2 hours, until the meat is fork- tender and the joints move easily, checking for doneness after 1 hour. Remove the rabbit legs from the oven, remove the lid, and remove and discard the foil and plastic, if you used it, being careful not to burn yourself with the steam that will rise from the pan. Set the rabbit aside to cool in the braising liquid for at least 30 minutes. You can prepare the rabbit to this point up to five days in advance. Cool the rabbit in the braising liquid to room temperature. Cover the pot with plastic wrap or transfer the rabbit with the liquid to an airtight container and refrigerate until you are ready to serve it.
• To finish the rabbit, if it is still warm from the braising liquid, heat the oil in a large sauté pan over medium-high until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the sausages and cook them about 1 minute on each side, until they are golden brown. Remove the sausage to a plate lined with paper towels and drain the oil from the pan, leaving just enough to cover the bottom of the pan. Add the garlic, rosemary sprig, and red pepper flakes, and sauté for about 2 minutes, until the garlic is golden brown and slightly caramelized. Add the rabbit legs and 1 cup of the reserved rabbit stock or chicken stock. Increase the heat to high and bring the liquid to a boil. Turn off the heat, stir in the lemon zest strips, and place the pan in the oven, uncovered, until the meat is heated through, about 12 minutes. Remove the pan from the oven and remove the sausage from the pan. Place the pan over high heat, spooning the sauce over the rabbit as it cooks, until the sauce is thick and gravy-like and has reduced by about half, 7 to 9 minutes. Add the sausage back to the sauce to warm it from the residual heat in the pan.
• If you have prepared the rabbit in advance and are rewarming it, preheat the oven to 350°F. Place the rabbit in the braising liquid in the oven about for 20 minutes, basting it with the sauce occasionally, until it is warmed through. Cook the sausage and sauce as directed above.
• To serve, pile the cavolo nero in the center of each plate, dividing it evenly. Nestle one rabbit leg on each mound of the cavolo and rest the other leg against the first at a perpendicular angle. Place one sausage patty on either side of each serving of rabbit and lay the garlic cloves and rosemary sprig on top. Spoon the sauce over the rabbit, dividing it evenly.
• suggested wine pairing
• Chianti Classico (Tuscany)

ROAST RABBIT WITH ROSEMARY

Steps:

• Preheat oven to 450 degrees.
• Sprinkle the rabbit with salt and pepper.
• Heat the oil and half of the butter in a baking dish. Add the rabbit pieces in one layer. Sprinkle with rosemary.
• Place the dish in the oven and bake 30 minutes. Turn the rabbit pieces and continue baking five minutes. Sprinkle with shallots and garlic. Bake five minutes and add the wine and broth. Bake, turning the pieces occasionally, about 20 minutes. Stir in the remaining one tablespoon of butter. Sprinkle with parsley and serve.