Rabbit Agnolotti with Rosemary and Chicken Brodo
This delicious recipe is courtesy of chef Lachlan Patterson.
- Yield: Serves 6
Source: The Martha Stewart Show, May Spring 2008
- 2 rabbits (1 1/2 to 2-pounds each), legs removed
- 2 parsnips, peeled and cut into 1/2-inch pieces
- 2 cups baby spinach
- 3 tablespoons very finely chopped shallots
- 1 tablespoon very finely chopped rosemary
- 1 tablespoon chopped parsley
- 1/4 cup freshly shaved parmesan
- Sea salt
- Freshly ground pepper
For the confit
- 3 tablespoons coarse salt
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Olive oil
For the roasted chicken brodo
- 1/4 cup vegetable oil
- 3 pounds chicken wings
- 1 carrot, cut into 1-inch pieces
- 1 celery root, cut into 1-inch pieces
- 1 head of garlic, halved
- 16 cups chicken stock or water
- Coarse salt and freshly ground black pepper
For the agnolotti
- 1 tablespoon butter
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped celery root
- 1 cup packed baby spinach
- 1 large egg
- 1 tablespoon freshly grated parmesan cheese
- 1 tablespoon mascarpone cheese
- 2 tablespoons minced shallots
- 1 teaspoon chopped rosemary
- 2 teaspoons chopped parsley
- 1 teaspoon very finely chopped garlic
- Pasta Dough
- Coarse salt
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.