Rabbit Aguadito Recipes

Steps:

• In a casserole set over moderate heat, cook the Prosciutto in the oil and butter, stirring occasionally, for 3 minutes. Add the rabbit, season with salt and pepper and cook it until browned on both sides. Add the bay leaf, rosemary, parsley and stock. Bring the liquid to a boil and simmer the rabbit, covered, for 45 minutes, or until just tender.
• In a small skillet heat the 1/4 cup of oil over moderate heat until hot. Add the garlic and cook it, stirring, until golden. Add the anchovy and cook it, stirring, until dissolved. Add the vinegar and reduce it over moderately high heat to 2 tablespoons.
• Add the sliced peppers and anchovy mixture to the casserole and simmer it, stirring occasionally, 15 minutes longer.

Steps:

• Put the anchovies into a bowl of water and soak for 20 minutes. Remove the bones and leave to dry on a paper towel.
• Marinate the rabbit in 3 tablespoons olive oil, the wine, lemon juice, 2 crushed cloves garlic, onion, carrot, celery, bay leaves, rosemary and parsley, and salt and pepper. Leave for 6 hours to overnight.
• Preheat the oven to 325 degrees F.
• Take the rabbit out of the marinade, pat dry with a cloth or paper towel and toss each piece in seasoned flour.
• Heat the remaining 3 tablespoons oil in a good heavy frying pan. When hot throw in the pounded chili and brown the rabbit briskly. Place the rabbit in an iron casserole. Pour the marinade into the hot frying pan, bring rapidly to the boil and transfer to the casserole. Cook in the oven for 45 minutes.
• Chop up the anchovies, capers and remaining 2 cloves garlic and simmer in 1/4 pint (1/2 cup) of the rabbit liquid for 10 minutes. Add this to the casserole for a final amalgamation. Check seasoning and garnish with more chopped parsley. Some boiled new potatoes or fresh noodles are a good accompaniment.

Steps:

• To make confit: Place rabbit legs in a colander set over a bowl. Sprinkle with salt and add rosemary and thyme. Cover and transfer to a refrigerator for 24 hours.
• Preheat oven to 225 degrees. Rinse rabbit legs under cold water and pat dry. Place legs in a large Dutch oven in a single layer. Add enough olive oil to cover by 1/4 inch. Top with a parchment paper round, and place directly on oil. Transfer to oven and cook until meat if falling off the bone, about 7 hours. Remove from oven and set aside.
• To make the Rroasted chicken brodo: Preheat oven to 450 degrees. Cut remaining rabbit portions into 5 equal pieces; set aside.
• Heat oil in a large, heavy-bottomed roasting pan until very hot. Add rabbit and chicken wings; roast until golden brown on one side, about 10 minutes. Turn meat and add carrot, celery, and garlic; transfer to oven and continue roasting until meat and vegetables are browned, about 10 minutes more.
• Remove pan from oven. Remove meat and vegetables from pan and set aside. Strain fat from bottom of pan and reserve. Return roasting pan to stove and add 4 cups chicken stock. Heat over high heat while scraping up any caramelized brown bits from bottom of pan. Return meat and vegetables to roasting pan, along with remaining chicken stock. Bring to a boil and immediately reduce to a simmer. Let simmer for 2 1/2 hours. Strain liquid through a fine mesh sieve lined with cheesecloth; season with salt and pepper. Keep warm until ready to use.
• To make the agnolotti: Remove meat from rabbit legs and tear into small pieces; set aside. Heat butter in a medium skillet over medium heat. Add carrot and celery root and cook, stirring, until softened. Add shallots, spinach, and garlic, continue to cook, stirring, about 1 minute more. Add rabbit pieces and 1/4 cup of the brodo. Cook until liquid is reduced by half.
• Remove from heat and transfer mixture to a large bowl along with egg, parmesan, mascarpone, rosemary, and parsley; stir to combine. Transfer mixture to the bowl of a food processor and pulse until rabbit is broken up and mixture is well incorporated.
• Set the rollers of a hand-cranked or electric pasta machine at their widest opening. Divide dough into four equal pieces. Working with one piece at a time, and keeping remaining dough wrapped in plastic, dust dough lightly with flour, and run it once through the machine. Fold the dough in half, pressing it down with your fingertips, and run through the machine again. Repeat this step four or five times, dusting lightly with flour if needed, until the dough is smooth and elastic.
• Now change the rollers of the pasta machine to a decreasing setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting. Repeat process with remaining pieces of dough.
• Place dime-size dollops of stuffing in the center of pasta sheets, spacing each dollop about 1/2 inch apart. Fold pasta sheets lengthwise over stuffing, pressing down to enclose. Using your fingers, pinch between each dollop of filling. Using a fluted pastry cutter, trim off excess dough and cut between each piece of filling to form agnolotti.
• Bring a large pot of water to a boil. Add salt and return to a boil. Add agnolotti and cook until tender and heated through, about 1 minute; drain.
• Bring a large pot of water to a boil. Add parsnips and cook until tender; drain and set aside. In a large saucepan, heat 1/4 cup reserved chicken fat. Add shallots, rosemary, and parsley. Cook, stirring, until shallots are soft and translucent. Add parsnips and cooked agnolotti, cook, stirring gently until agnolotti are heated through; season with salt and pepper.
• Divide evenly between 6 shallow bowls. Pour over warm brodo and top with spinach. Season with sea salt and pepper, and garnish with Parmesan. Serve immediately.