Caramelle Pasta With Braised Rabbit Recipe
Served with arugula, fennel, squash blossom, and sunflower.
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Ingredients
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Caramelle Pasta
Braised Rabbit Filling & Sauce
Filling Assembly & Finishing
Salad & Garnish
Cooking & Finishing Liquids
Method
Caramelle Pasta
- 1
Make pasta dough
On a clean counter or in a large bowl, mound the all-purpose and semolina flours and make a well. Crack the eggs into the well, add 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Using a fork, slowly incorporate flour into the eggs until a shaggy dough forms. Knead by hand about 8–10 minutes until smooth and elastic. If dough is sticky, add up to 1 tablespoon additional flour. Wrap tightly in plastic and rest at room temperature for 30 minutes.
- 2
Roll and cut caramelle
Divide rested dough into 4 pieces. On a lightly floured surface or pasta machine, roll each piece to about 1.5–2 mm thickness (thin sheet). Cut 3-inch squares (about 7.5 cm). Spoon about 1 teaspoon of prepared rabbit filling (see filling directions) into the center of each square. Brush edges lightly with water, fold into a small rectangular parcel and pinch edges closed to seal like a candy (caramella). Ensure seams are well sealed to prevent filling leakage. Place finished caramelle on a lightly floured tray, cover with a towel until cooking.
- 3
Braised Rabbit Filling & Sauce
- 4
Brown rabbit and aromatics
Pat rabbit pieces dry and season with 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper. In a heavy Dutch oven over medium-high heat, add 2 tablespoons olive oil. Brown rabbit on all sides in batches until deeply golden, about 6–8 minutes per batch. Remove browned pieces to a plate. Add diced pancetta to the pot and render until crisp, about 3 minutes. Add diced onion, carrot, and celery and sweat until softened, about 6 minutes. Add smashed garlic and 1 tablespoon tomato paste and cook 1–2 minutes until fragrant and slightly caramelized.
- 5
Deglaze and braise
Pour in 1 cup of the white wine to deglaze, scraping up browned bits. Reduce wine by half (2–3 minutes). Return rabbit to pot. Add remaining 2 cups white wine and 2 cups chicken stock until rabbit is mostly submerged (liquid level should cover meat). Add rosemary, thyme, and bay leaf. Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven or maintain on low stovetop simmer. Braise until meat is very tender and falling from the bone, about 1.5–2 hours.
- 6
Shred and reduce sauce
Remove rabbit pieces from braising liquid. Strain braising liquid into a saucepan, discarding solids and skimming excess fat. When rabbit is cool enough to handle, pull meat from bones and discard bones and skin. Finely shred meat and taste for seasoning. Reduce the strained braising liquid over medium-high heat until it thickens and concentrates to about 1 to 1 1/2 cups (about 15–20 minutes). Adjust seasoning with salt and pepper.
Filling Assembly & Finishing
- 7
Make the filling
In a skillet over medium heat, melt 2 tablespoons unsalted butter. Add about 1 cup (by volume) of the shredded braised rabbit (reserve extra for garnish) and sauté briefly to warm. Stir in 1/4 cup heavy cream and 1/2 cup finely grated parmesan, mixing until cohesive but not runny. Add 1 teaspoon lemon zest, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Allow mixture to cool slightly before portioning into 1 teaspoon portions for pasta.
- 8
Finish sauce for pasta
To the reduced braising liquid, whisk in 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter to give sheen. Taste and, if needed, add up to 1/4 cup reserved pasta cooking water to loosen sauce to a silky consistency. Keep warm over low heat.
- 9
Toss cooked caramelle
Add drained caramelle directly to the warm sauce pan with the finished braising sauce. Gently toss using a large spoon, adding small splashes of reserved pasta water if needed to coat the pasta evenly, about 1–2 minutes. Finish with a drizzle (1 tablespoon) of extra-virgin olive oil for shine.
Salad & Garnish
- 10
Prepare salad
In a bowl toss baby arugula, thinly sliced fennel, and toasted sunflower seeds with 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss lightly and set aside.
- 11
Prepare squash blossoms
Pat squash blossoms dry and gently open. If desired, tear into halves for easier presentation. They are fragile and should not be overhandled.
- 12
Plating
Divide finished caramelle among 4 warmed plates (about 8–10 caramelle per person depending on size). Spoon extra shredded rabbit on top (reserve a tablespoon per plate). Arrange a small mound of arugula-fennel salad to the side. Tuck squash blossoms gently around the pasta. Scatter toasted sunflower seeds over salad and pasta. Finish with a light drizzle of extra-virgin olive oil and an additional grind of black pepper. Serve immediately.
