Ingredients
For pasta
-100 gr of very fine cornmeal
-10 gr of buckwheat
-4 g of xanthan
-2 eggs
-35 gr of tapioca starch
-oil to taste
For the stuffing
-1 boned rabbit
-1 carrot
-1 stalk celery
-1 onion
-100g mascarpone
For the juice
- rabbit bones
- veal trotter
For the carrot cream
- 250 carrots
-oil salt and pepper to taste
-xanthan 1 gr
For the parsley oil
-extra virgin olive oil
-parsley
Method
For pasta
Mix all the flours creating a fountain, put the eggs and oil in the center and mix everything together; make the dough homogeneous and leave it to rest for at least an hour.
For the stuffing
brown the carrot, celery and roughly chopped onion then add the rabbit cut into pieces, salt and pepper and leave to cook; as soon as it is tender, remove from the heat and leave to cool, pass through a meat grinder and add the mascarpone.
For the juice
put the bones in the oven then put them in a pot covered with water and let them reduce.
For the carrot cream
extract the juice from the carrots, season with oil, salt and pepper and add the xanthan and blend with the immersion.
For the parsley oil
blend the oil with the parsley then bring it to 101 degrees, fix the chlorophyll, then filter.
Composition
Roll out the dough into rectangles, pre-cook them, fill them with the filling and roll them up giving the shape of cannelloni, cook in a bain-marie and serve with the juice, carrot cream and parsley oil on top.
