Tortellini of Rabbit with Mushrooms and Fresh Truffle
Recipe by Greg Feck | Executive Chef | Richmond Hill Cafe and Larder
- 100gm ‘OO’ pasta flour
- 2 egg yolks
- 200g butter
- 2 sprigs thyme
- 4 cloves garlic – finely sliced
- 500g mixed mushrooms
- 200ml chicken stock
- ½ bunch parsley – finely chopped
- 50g Parmesan
- Salt & pepper to taste
This recipe makes 12 portions – keep half aside and freeze for future use e.g. rabbit bruschetta, rabbit lasagne, rabbit pie, etc.
- 1 rabbit
- 1 onion – large dice
- 1 carrot – large dice
- 2 sticks celery – large dice
- 150ml olive oil
- 1 leek – finely sliced
- 1 bay leaf
- 1 bulb of garlic – finely sliced
- 1 tbsp tomato paste
- 4 tomatoes, roughly chopped
- 1 lt chicken stock
- 250ml white wine
Make a well in the centre of the flour on a clean bench. Add the egg yolks in the centre. Gradually bring in together and knead until a soft glossy dough is formed. Wrap in cling film and refrigerate for an hour.
Get your butcher to joint your rabbit. Coat rabbit in flour mix and fry off in olive oil until golden brown, set aside in large roasting tray. In the same pan, sauté vegetables until tender with the garlic, rosemary and bay leaves. Deglaze the pan with the white wine and boil for a few minutes until you add the chicken stock, tomato paste and fresh tomatoes. Simmer for a further 5 mins. Add this stock to the roasting tray with the rabbit. Cover with foil. Bake at 180 degrees for 1-2 hours, or until rabbit is tender, falling off the bone, but not dry! Remove the rabbit from the stock and set aside until cool enough to handle to shred the meat off the bones. (Pick through meat a few times afterwards to ensure there are no bones at all) Put the rabbit stock through a mouli, re-adjust the seasoning and then add the sauce back to the rabbit. Now add some Parmesan, capers and roughly chopped parsley and combine all together.
To make your tortellini, roll out into a long sheet that is approx 6 inches wide to fit into your pasta machine. Make sure the machine is on the last setting and you have a good sprinkle of flour on the base as you don’t want it sticking to the surface.
Make small mounds of the rabbit meat mixture in the middle of the pasta, about 2 inches apart. With a pastry brush and water, brush between every mound before folding over.
Now make a small cut between each mound. Being very careful, push all the air out from around the filling. Place a ring half over the pasta mound, half over the bench and cut to create a half moon shape.
Using thumb and index fingers fold the shape away from you and pinch the pasta at the back to seal.
Bring a large pot of salted water to the boil and drop in the tortellini, they will only take about 4 mins to cook.
In a sauté pan, melt butter until foaming. Add garlic, thyme and mushrooms and sauté till brown. Deglaze with chicken stock, half the Parmesan and parsley until sauce is emulsified.
Garnish with crispy sage leaves, remaining parmesan and shavings of fresh black truffle.