Hand Rolled Cavatelli with Slow Cooked Rabbit
Joseph VargettoIngredients:
Serves 4
Hand Rolled Cavatelli
- 350g semolina
- 100g tipo 00 flour3 eggs large
- 50ml water
- 20ml extra-virgin olive oil
- Extra flour for rolling
Sauce
- 1 rabbit cut into smallish pieces,
- ½ cup green olives,
- ½ cup capers,
- 4 cloves garlic,
- 2tsp pine nuts
- 2tsp currents
- 5 mint leaves
- 1 bay leaves
- 1 glass of white wine mixed with ½ cup of red wine vinegar
- ½ cup extra virgin oil
- Salt and pepper to taste
- 200gr ricotta salata grated
Method:
Hand Rolled Cavatelli
- For the cavatelli dough, knead the ingredients together until a smooth ball forms. Cut the dough into 4 pieces and roll out each into a flat disk. Then slice into 2cm strips and cut into the size of Cavatelli you prefer, around 2-5cm each. Press each out on a mini washboard or fork.
Sauce
- In a large frying pan sauté the rabbit in the hot extra virgin olive oil until golden.
Add the seasoning, olives, garlic, capers and mint. - Reduce the heat and add the mixture of wine and vinegar gradually while the rabbit is cooking.
- If it is a tender rabbit and if it is cut into small enough pieces, the rabbit may be cooked by the time all of the liquid has evaporated. If the rabbit is not as young or as tender as you had hoped, and you feel that it needs to be cooked for longer (this has always been my experience), add a little water, cover with a lid and simmer it gently until it is soft – keep on adding the wine and vinegar.
- Remove the lid and evaporate the juices. Ensure that the rabbit is that deep golden brown colour when you serve it.
- Gently simmer the cavatelli pasta in salted water for 15 minutes, drain and add to rabbit sauce. Add some ricotta salata (or parmesan) stir and serve.
Similar Recipes
Baked Eggs
Ingredients: 9 cherry tomatoes, halved 1 small garlic clove, thinly sliced 2 tsp good-quality olive oil 1 tsp balsamic vinegar 5 basil leaves, torn, plus a few extra to serve if you like 5 pitted olives, sliced 2 large free-range egg 1 tsp small capers, rinsed salt...
Leftover Spag Bol Toastie With Pesto Mayo
Ingredients: Leftover Spaghetti Bolognese Sliced white bread Mozzarella Smoked mozzarella Grated Parmesan Butter Olive oil Mayo Pesto Salt and pepper Method: Place a scoop of pasta on one side of the bread. Then grate up your 3 cheeses and place on the other side of...
Spicy Nut Mix
Ingredients: 250g Walnuts 250g Hazelnuts 250g Macadamia nuts 125g Pumpkin seeds 125g Sunflower seeds 60g Butter, unsalted 2 Tbsp Honey, Mr Noons honeycomb 1 Tsp Cayenne pepper 2 Tbsp Rosemary, finely chopped 1 Tbsp Cognac Method: Preheat oven to 180* Prepare...
Tomato & Burrata Salad
Client - That’s Amore Cheese Typically from Puglia, this fresh creamy cheese has gained more and more popularity in the past few years, not only in Italy but overseas. Burrata is a fresh, handmade cow's milk cheese made from mozzarella and cream and it can be used in...
SPAGHETTI CARBONARA
Ingredients: 150g guanciale, diced 3 eggs, whisked 200g pecorino cheese, grated Black pepper Salt Method: Add salt to a pot of water, and bring to a boil. Cook your pasta until al dente In a frying pan, add the guanciale on low heat and allow it to render out the...
Steak with Pepper Sauce
Ingredients: Serves: 2-4 2 x 250g T-bone or Rump steak Sea salt 2 Tbsp Olive oil 2 Tbsp Butter 1 brown onion, diced 2-3 cloves garlic, finely chopped 1 tsp dried chilli flakes 2 tsp dried mixed herbs 40 ‘twists’ cracked black pepper 2 chicken stock cubes, crumbled 2-3...
