Porcini Braised Rabbit with Truffled Taggitelli Pasta and Sautéed Radicchio

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

last setting.

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.