Braised rabbit agnolotti, Pecorino Romano broth, poached pear, pine nuts, arugula, black pepper

60 minutes or more


4 people
Adjust Servings
Rabbit legs 2 whole
Kosher salt
Cinnamon 2 sticks
Chicken stock 600 gr
Onion 150 gr
Carrot 150 gr
Celery 150 gr
Thyme 10 gr
Guajillo chile, stemmed and seeded 1
Grated Pecorino Romano PDO 200 gr
Ground prosciutto 190 gr
Egg 1 whole
Egg yolks 2
00 flour 2 cups
Pecorino Romano PDO, cut into 1-inch cubes 1 pound
Pears, cored and quartered 2
White balsamic vinegar 1/3 cup
Extra virgin olive oil 1/4 cup
Pine nuts
Freshly cracked black pepper
Shaved Pecorino Romano PDO
Extra virgin olive oil
Lemon juice
Preparation Stage
By Chef Michael Lombardi of SRV | Boston

For the Braised Rabbit:

Heat oven to 350°F. Liberally season rabbit legs with salt. Transfer to a braising pan and add remaining ingredients. Season with salt. Cook until the rabbit is tender and begins to fall off the bone. Let cool, then pick rabbit meat off of the bones. Reserve. Strain pan, reserving braising liquid and mirepoix separately.

For the Rabbit Filling:
In a food processor, combine all ingredients with 900 grams Braised Rabbit meat, 234 grams reserved Braised Rabbit cooking liquid, and 190 grams reserved Braised Rabbit mirepoix. Pulse until filling is uniform in size, but not completely smooth. Transfer to an airtight container and reserve.


For the Agnolotti:
In the bowl of a stand mixing fitted with a paddle attachment, combine all ingredients until dough just comes together. Transfer to a floured work surface and knead 5 minutes, or until the dough is smooth. Cover tightly in plastic wrap and let proof 30 minutes. Once proofed, run dough through a pasta sheeter until 1⁄8-inch thick. Cut dough sheets into 2-inch wide strips. Dot strip with 1 teaspoon dollops Rabbit Filling, spacing each dollop approximately 1-inch apart. Lightly spray dough with water, then fold dough in half horizontally to enclose the Rabbit Filling. Pinch dough in between each dollop. Using a pastry cutter, cut in the middle of each pinch, separating the dough into individual agnolotti. Freeze.


For the Pecorino Romano Broth:
Place cubed cheese in a cheesecloth and tie to close. In a stockpot over medium heat, add cheesecloth and 2 quarts water. Bring to a boil, then reduce heat and let simmer 2 hours. Strain and let cool. Once cooled, transfer to an airtight container and refrigerate.

For the Poached Pear:
Heat the water bath of an immersion circulator to 162°F. In a vacuum bag, combine pears, vinegar, oil, and a pinch of salt; seal. Cook sous vide 1 hour, then immediately cool over an ice bath. Set aside.

To Assemble and Serve:
Bring a pot of salted water to a boil. Drop Agnolotti in boiling water and cook 7 minutes. Strain and set aside. In a sauté pan over low heat, warm Pecorino Romano Broth. Once heated, add Poached Pear, pine nuts, and black pepper. Stir to combine and keep warm. In a small mixing bowl, toss arugula with shaved cheese, oil, and a splash of lemon juice. Set aside. Transfer cooked Agnolotti to a serving bowl.
Spoon Pecorino Romano Broth mixture over the top of the Agnolotti. Garnish with dressed salad.


Adapted by StarChefs

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