Recipe by Antonio Ziantoni : Tortelli with Rabbit, Red Shrimp, and Truffle
For the Pasta
- 400 g of 00 flour
- 200 g of re-milled semolina flour
- 4 egg yolks
- 4 eggs
Method
Mix all the ingredients until you form a firm and smooth dough. Let it rest.
For the Rabbit Filling
- 2 rabbits
- 100 ml of vinegar
- Whole peppercorns
- Fennel
- Molasses
- Olive oil
- Garlic
- Anise
Method
Marinate the rabbits for 12 hours. Prepare a vegetable brunoise. Cook the rabbits on the barbecue at 65°C for about 4 hours. Once cooked, shred the meat and add cheese and the stewed vegetables. Season and mix well.
For the Red Shrimp Bisque
- 400 g of red shrimp
- Celery
- Fennel
- Onion
- Fresh tomato
- Fresh tarragon
- Whole peppercorns
- Anise
Method
Clean the red shrimp and roast them in the oven. Prepare a base with celery, fennel, onion, fresh tomato, fresh tarragon, whole peppercorns, and star anise. Add the roasted shells, cover with ice and water. Once the bisque is ready, reduce and strain.
Plating the Dish
To finish the dish, sauté the pasta with the bisque, place the raw shrimp on top, along with the truffle and fresh tarragon.
