- 100ml extra virgin olive oil;
- plain flour for dusting;
- 1 large farmed rabbit (1.6-1.8kg), legs jointed and saddle cut in half;
- 2 white onions, roughly chopped;
- 1 carrot roughly chopped;
- 3 large ripe tomatoes, roughly chopped;
- 1 bunch thyme;
- 250ml white wine;
- 2 litres chicken stock;
- sea salt, freshly ground black pepper;
- 100 gr ricotta;
- 50gr freshly grated parmesan;
- 2 egg yolks;
- large handful of flat-leaf parsley leaves, chopped.
- Make the pasta dough: shake the flour trought the sieve to form a mound on the benchtop. Make a well in the center, break the eggs into the well and, using a fork, beat the eggs together until combined. Then, still with the fork, start incorporating some flour into the eggs, a little at a time, until the eggs aren't runny any more. Put the fork aside and continue to knead with your hands until the dough is smooth and elastic. Wrap the dough in cling wrap and let it rest for a minimum of 20 minutes at room temperature or for up to 24th hours in the fridge;
- Meanwhile make the filling. Heat the olive oil in a heavy-based stockpot or large saucepan over a medium heat. Lightly flour the rabbit, then fry on all sides untill golden brown. Remove from the heat and set aside;
- Add the onion, carrot, tomato and thyme and cookfor 3 minutes, then return the rabbit to the pan and pour over the stock. Season to taste, cover and simmer until the rabbit is tender (about 35 minutes). Remove the pan from the heat and leave the rabbit to cool in the liquid;
- Then rabbit is cool enough to handle, take it out of the pan and strip meat from the bones. Put the meat in a large bowl and discard the bones;
- Strain the stock into another saucepan and simmer until it is reduced to half its original volume and is very thick. Set aside;
- Add the ricotta, parmesan, egg yolks and parsley to the rabbit meat and season to taste with salt and pepper. Mix well adding enough of the reduced stock to make the filling moist, but not wet. Refrigereit;
- For the sauce, peel and chop the articholes, dropping them into a bowl of water acidulated with a squeeze of lemon juice. Heat the olive oil in a medium-sized saucepan and sweat the onion and garlic for 3 minutes - do not brown. Add the bay leaf, stock and the drained artichokes and simmer until the artichokes are soft, about 20 minutes. Remove the pan from the heat, discard the bay leaf, and allow the sauce to cool. Blend until smooth, adding the cream and seasoning with salt and pepper to taste;
- Preheat the oven to 170℃ and grease a ceramic baking dish (or line it with baking paper);
- Roll out the pasta dough into very thin sheets, then cut into rectangles about 10 cm x 7 cm. To assemble the cannelloni, take a pasta rectangle and place 3-4 tablespoons of the rabbit mixture along one of the long side , leaving a 5 mm gap from the edge of the pasta and shaping the filing into a sausage no more than 3 cm in diameter. Moisten the far edge of the pasta and roll from the filling towards the moistened edge. Repeat until all the pasta and filling is used up.
- Nestle the cannelloni, seam-side down, in a single layer in the baking dish so that there is no space between them. Add enough of the reduced stock to come a third of the way up the sides of the cannelloni, top with a drizzle of olive oil and a little parmesan and bake for 20 minutes.
- Meanwhile, gently reheat the Jerusalem artichoke sauce.
- Arrange the cannelloni on a serving place pour over the sauce and garnish with thyme leaves.
Please find this and other great pasta recipes in this gorgeous book of Lucio Galetto The art of pasta: