Braised rabbit agnolotti, Pecorino Romano broth, poached pear, pine nuts, arugula, black pepper – Pe
Braised rabbit agnolotti in Pecorino Romano broth, poached pear, pine nuts, arugula, and black pepper. A delicious first course for 4.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at pecorinoromanoontop.eu.
Cooking tools:
- Sous vide circulator
- Stand mixer
- Pasta machine
- Food processor
- Vacuum sealer
- Cheesecloth
- Pastry cutter
- Braising pan
- Stockpot
- Saute pan
- Pot
- Colander
- Mixing bowl
- Serving bowl
- Airtight container
- Plastic wrap
- Spray bottle
- Oven
- Stove
- Refrigerator
- Freezer
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Braised rabbit sauce with fettuccine
nzwomansweeklyfood.co.nz
Braised rabbit gnocchi
andy-cooks.com
Braised rabbit sauce with fettuccine
womensweeklyfood.com.au
Rabbit Braised in Oregon Pinot Gris and Rosemary with Gorgonzola Polenta
saveur.com
Braised Rabbit Pappardelle | RICARDO
ricardocuisine.com
Rabbit with porcini on polenta
nzwomansweeklyfood.co.nz
Braised Rabbit Pappardelle With Morels, Artichokes, Olives and Pancetta | Oregonian Recipes
recipes.oregonlive.com
Braised Rabbit with Tarragon, Grapes, and Porcini Polenta | James Beard Foundation
jamesbeard.org