How to Cook Rabbit According to Chef Carlotta Delicato: The Recipe for Stuffed Buttons

If you think rabbit meat isn't versatile, we're here to prove you wrong: read Carlotta Delicato's tips for making it the star of a delicious stuffed pasta, and then tell us if her buttons haven't turned your Sunday lunch around!

Ingredients for 4 people

Ingredients

For the filling

250 g of rabbit
100 g of dry white wine
100 g of onion
50 g of carrots
50 g of celery
2 cloves of garlic
3 sprigs of thyme
Extra Virgin Olive Oil (EVO) as needed
1 sprig of rosemary

Method

For the filling of the buttons, cut the rabbit into small pieces and make a brunoise (fine dice) of celery, carrots, and onion; put oil in a pan with the garlic, and then sauté them. Add the rabbit and, once it is browned with the garlic, add the thyme and aromatic herbs; deglaze with the white wine and cook for about 1 hour to 1 and a half hours. Once everything is cooked, finely chop with a knife and put in a piping bag.

For the pasta

• 300 g of all-purpose flour
• 200 g of semolina flour
• 4 eggs
• 100 g of egg yolks
• 1 tablespoon of Extra Virgin Olive Oil

Method

Make a classic egg pasta dough with the indicated ingredients. Then fill the dough sheet with the filling.

For the mascarpone espuma

• 150 g of mascarpone
• 100 g of cream
• 2 lemons
• Salt
• Extra Virgin Olive Oil
• Pepper

Method

Blend the mascarpone, oil, and cream with an immersion blender, along with the lemon zest and the juice of one lemon. Put it in the siphon and charge it with two cartridges.

For the rabbit demi glacé 

• 300 g of rabbit bones
• 100 g of celery
• 100 g of carrots
• 100 g of onions
• A bunch of aromatic herbs
• 2 cloves of garlic
• 100 g of white wine

Method

Toast the bones in the oven at 200°C (392°F) for about ten minutes. Once toasted, put them in a pan with celery, carrot, onion, the bunch of aromatic herbs, and cover everything with water. Once the water has reduced by half, strain the bones and reduce the demi-glace.

Plating

Cook the buttons in boiling water until they are ready. Plate them with the demi-glace and the foam as a garnish, recreating the "floral" motif as shown in the photo.