Episode 13 - Rabbit cannelloni with prosciutto cream sauce
Rabbit cannelloni with prosciutto cream sauce
1 Brown onion chopped
3 Garlic cloves chopped
1/4 Cup Olive oil
1/4 Cup Plain flour
2 rasher Bacon
1/2 Leek chopped
5 sprigs Thyme
3/4 Cup White wine
250ml Campbell's Real Stock Chicken
2 Rabbit shoulders
1 tbsp Ricotta
1 Lemon zested
2 Shallots chopped
2 Garlic cloves chopped
2 Prosciutto slices chopped
1 sprig Thyme
1/4 Cup White wine
200ml Campbell's Real Stock Chicken
1/3 Cup Cream
1/4 Cup Milk
2 tbsp Olive oil
Salt and pepper
400g Plain flour
1/4 Cup Broad beans
2 Asparagus spears
Heat 2 tbsp of olive oil in a pan, lightly coat the shoulders in flour and fry until golden, set aside.
In a pressure cooker heat 4 tbsp of olive oil, sautéthe onion, garlic, leek and bacon. Deglaze with white wine, add in thyme and rabbit, and cover with Campbell's Real Stock and pressure cook for 20 minutes.
Remove the rabbit and shred. Reduce the liquid, strain and set aside.
For the sauce, sautéthe shallot, garlic, prosciutto and thyme until translucent then turn up the heat and cook until the prosciutto is crispy. Deglaze with the white wine and reduce by half. Add in Campbell's Real Stock and reduce by half. Add cream and milk and cook for 5 minutes, season and strain. Add half of the reserved sauce from the rabbit.
In a stand mixer add the flour, salt and eggs, combine with the dough hook attachment on low speed for 8 minutes. Wrap in cling film and refrigerate for 30 minutes.
Roll though pasta machine to the 2nd thinnest setting and cut into 10 by 8cm squares blanch in salted water and refresh.
Blanch the broad beans and asparagus. Refresh in iced water season with olive oil and salt.
Combine the shredded rabbit with ricotta lemon zest, reserved sauce and seasoning. Place into the pasta sheets and roll into a cylinder. Place two in the middle of the plate. Cover with sauce and scatter broad beans and asparagus around, garnish with parmesan