Carmagnola rabbit tortelli with vegetable ragout, grilled cherry tomatoes and smoked ricotta fondue
Ingrediants
300g of egg pasta: 100g re-milled semolina 200g double zero flour 5 yolks 1 whole egg Salt, oil For the stuffing 300g of rabbit pulp 1 shallot 50g parmesan 80 gr grated bread 1 glass of Lugana wine Broth to taste 80 gr Butter Sage and rosemary
For the sauce
1 carrot, 1 onion, 1 celery stalk cut into cubes Grilled datterini tomatoes 1dl of rabbit stock (obtained by toasting rabbit bones in oven with vegetables, a little tomato, white wine and finally covered with broth and slowly reduced)
For the smoked ricotta cream
150gr of ricotta a 200g whole milk Salt pepper to taste
Method
Brown the shallot and the rabbit in a pan with butter cut into small pieces when it is well browned, blend with a glass of Lugana white wine, cook by adding salt and pepper. We pass everything through the meat grinder twice, apart we melt the butter with aromatic herbs until nutty e then mix it with the rabbit, parmesan and breadcrumbs, until a soft and homogeneous mixture is obtained. We make the classic egg pasta and let it rest for 30 minutes in refrigerator and then we go to form the rabbit tortelli. In a saucepan, blend the smoked ricotta with the milk and blend. In another pan, brown the sirloin and the vegetables and finish the cooking with rabbit stock. We cook the tortelli in salted water and serve as in the photo.
