Porchini Braised Rabbit
Truffled Taggitelli pasta
Season the rabbit pieces with salt and pepper and sauté in a
skillet over medium heat in the olive oil. Continue to cook until
brown on all sides about 5-6 minutes.
Add porcini mushrooms and deglaze with white wine. Continue to cook until wine reduced by half. Add chicken jus, bring to a boil. Cover and transfer to the middle rack to oven and braise until fork tender, about 90 minutes. Remove from heat and reserve.
On a clean work surface, that is lightly flavoured. Roll out the
dough until its thing enough to pass through the widest setting
of a pasta roller. Continue to pass dough through roller, every
second time reduce the number setting until you reach the second
Cut the dough into ribbons about one inch wide. Let
the pasta dry on the cutting board for 3-5 minutes before cooking
in salted boiling water for 2 minutes. Remove from heat, and
transfer back to the pot. Toss with truffle butter and sage
season with salt and pepper.
Tear Radicchio into bite size pieces and sauté in olive oil over
medium heat until soft about 2 minutes. Deglaze with white wine
and continue cooking until wine has been evaporated. Season with
salt and reserve for plating.