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Porcini Braised Rabbit with Truffled Taggitelli Pasta and Sautéed Radicchio

Food Network Canada
YIELDS
4 servings
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Ingredients

Porchini Braised Rabbit

1
rabbit, cut into ten pieces
2
Tbsp olive oil
2
bay leaves
1
oz dried porcini mushrooms, soaked and drained
1
cup white wine
3
cup roasted chicken jus
Course salt to taste
Freshly ground black pepper to taste

Truffled Taggitelli pasta

1
lb(s) basil pasta dough
3
Tbsp truffle butter
4-5
sprigs sage
Course salt as needed
Freshly ground black pepper as needed

Sautéed Radicchio

1
head radicchio, core removed and washed
1
Tbsp olive oil
2
Tbsp white wine
1
pinch Course salt to taste
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Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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