Wild rabbit tagliatelle
Author: Craig Harvey
Serves: 2
Ingredients
- 1 rabbit, diced or confit
- 2 banana shallots, finely diced
- 180g diced pancetta/smoked bacon
- 1 clove garlic, crushed
- 300g wild mushrooms
- 20ml white wine
- 300ml double cream
- 30g fresh tarragon, chopped
- 1 egg yolk
- salt and black pepper
- micro tarragon shoots (to serve)
- For the pasta
- 450g 00 pasta flour
- 2g salt
- 4 eggs
- 6 egg yolks
- 2tbsp olive oil
- or
- 600g dried pasta
- micro tarragon shoots (to serve)
Method
- Put the pasta ingredients in a blender and pulse to a smooth dough.
- Cover and refrigerate for 1-2 hours.
- Remove from fridge, knead until pliable, pass through a pasta machine, progressing down to no.3.
- Cook in salted water for 4-6 mins.
- Strain and set aside.
- If using dry pasta, cook as per instructions and set aside.
- Fry shallots and garlic until lightly coloured.
- Add bacon and fry until golden brown.
- Add mushroom and sweat down.
- Deglaze pan with white wine and reduce the liquor by half.
- Add cream, bring to a boil and reduce by three quarters.
- Reduce heat and add the rabbit.
- Add the pasta, tarragon and egg yolk. Season.
- Finish with micro tarragon shoots.
