Cavatelli with Braised Rabbit - KCTV5 News

Cavatelli with Braised Rabbit

Cavatelli with Braised Rabbit

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Cavatelli with Braised Rabbit

Ingredients:                                                                                     Yield:  4 Servings

2 oz     extra virgin olive oil

4 oz.    bacon, cut into small pieces, rendered but not crispy

6 oz.    mushrooms, torn or sliced into bite sized pieces

4 oz.    sweetcorn kernels, cut off the cob

8 oz.    braised rabbit meat, picked and coarsely chopped (or substitute chicken)

8 oz.    rabbit stock (or substitute chicken stock)

2 oz.    butter

2 oz.    parmesan, grated

8 ea.    fresh basil leaves

salt and pepper

4 portions of cavatelli, recipe below


In a large sauté pan over medium-high heat, add olive oil, bacon, and mushrooms, and cook until mushrooms are lightly browned.  Cook the pasta in boiling, salted water until it is just short of al dente.  While pasta cooks, add corn to the sauté pan, season with salt and pepper, and cook until slightly softened but not brown.  Add picked rabbit meat and rabbit stock, bring to a simmer.  When pasta is almost done, drain it and add it to the sauté pan.  Adjust seasoning and toss it thoroughly to coat with the other ingredients.  As it finishes cooking in the pan the sauce should reduce slightly and coat it nicely.  Turn off flame, add butter and cheese and toss to incorporate.  Transfer to four warm bowls, and garnish with torn leaves of basil.


Ingredients:                                                                                     Yeild:  16 Portions

825 gr. Semolina four

450 gr. AP flour

22 gr.  Extra virgin olive oil

10 gr   salt

460 gr. water


Combine all ingredients in a bowl of a stand mixer with the dough hook attachment.  Mix on low until the dough comes together in a ball and becomes smooth and consistent (about two minutes).  Transfer to a floured work surface and cover with a towel.  Let stand for 10-20 minutes to allow the flour to fully hydrate.  Uncover and knead by hand for five minutes or so until you feel the dough develop and stretch gluten and become strong and stiff.  When pressed with a finger it should feel firm and spring back.  Cover with a towel and let rest 20 minutes.  Cut the dough into manageable piece and roll by hand into a long rope about ¾ inch in diameter.  Cut the dough rope into small, bite sized pieces and roll each piece  over a ridged wooden gnocchi board either by hand or with a small dowel to press and shape it.

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