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

Ingredients

• 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
• Arugula
• Extra virgin olive oil
• Lemon juice