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1
Preheat the oven to 400 degrees F.
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2
Chop up the reserved rabbit bones.
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3
Put the bones and butter in an ovenproof saucepan and roast until browned.
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4
Transfer the pan to the stovetop and set over medium heat.
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5
Add the shallots, garlic, sage, and rosemary and when they begin to turn golden, add the wine and cook until it evaporates.
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6
Add the water and simmer until reduced to one-third of its initial volume.
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7
To make the spezzatino:
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8
Preheat the oven to 350 degrees F.
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9
Cut the reserved rabbit meat into 1-inch cubes and season with salt and pepper.
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10
Heat the butter in a roasting pan set over medium heat.
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11
Add the rabbit, and let it color on all sides.
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12
Add the garlic, shallot, rosemary, and sage, and cook just to develop a little color.
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13
Add the wine, let it evaporate, and then add all the rabbit stock.
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14
Roast, uncovered, until the meat is tender, 20 to 30 minutes (add water to the pan if the juices begin to burn).
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15
Transfer the meat to a plate with a slotted spoon and remove and discard the herb sprigs.
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16
Add the cream to the pan gravy and reduce over medium heat until it has thickened but is still a little runny.
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17
To Serve:
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18
Spoon some of the rabbit in the middle of a plate.
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19
Top with Funghi di Bosco.
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20
Try and turn the bucatini around the rabbit to make a nest (it won't completely stay in place), sprinkle chopped parsley on top, and finish with a drizzle of olive oil.
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21
Equipment: Pastry bag with 5/8-inch plastic tip
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22
Put the flour in a mixing bowl, make a well in the center, and break the eggs and yolks in the middle.
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23
Add the olive oil to the well and beat with a fork to incorporate the olive oil with the eggs.
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24
Slowly begin to assimilate flour until you have a thick paste and can begin working with your fingers and assimilate the rest.
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25
Put the dough on a lightly floured countertop and knead for a few minutes until the dough is elastic.
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26
Cover with plastic wrap and let the dough rest in the refrigerator for 30 minutes.
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27
To make the fontina stuffing:
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28
Melt the fontina in a microwave oven on high heat, cooking for 1 minute intervals, until the cheese is runny.
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29
Pour into a pastry bag and immediately roll out the bucatini dough.
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30
If the cheese hardens in the meantime, you can reheat it in the microwave for a few seconds, but only if the bag has a plastic (not metal) tip.
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31
Roll out the bucatini dough using a pasta machine, always dusting the pasta sheet with flour to prevent sticking, until the sheet is 1/32-inch thick (or slightly thinner, if you can).
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32
Cut the pasta sheet crosswise into strips 2 1/2 to 3-inches wide (and about 4-inches long).
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33
Brush the strips with egg white and squeeze out a rope of fontina stuffing down the length of the strip, stopping 1/4-inch from each end.
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34
Roll the pasta strip over the stuffing until you have a tightly stuffed cylinder.
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35
The pasta should roll over itself twice.
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36
Pinch the ends closed and then cut off the pinched part to seal the bucatini.
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37
Make at least 24 bucatini.
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38
To finish:
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39
Bring a large pot filled with salted water to a boil.
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40
Drop the pasta in the water and cook until the bucatini is al dente (try one to check), 2 to 4 minutes.
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41
Put the butter and sage in a saute pan set over medium heat and let the butter solids turn brown.
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42
Add the bucatini to the pan along with a little pasta cooking water (this stops the butter from browning) and keep moving the pasta gently in the pan until the water evaporates.
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43
Add the cheese.
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44
Serve with the sage leaves, if you like.
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45
Preheat the oven to 400 degrees F.
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46
Arrange the mushrooms in a baking dish.
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47
Melt the butter with the sage and garlic in a small pan set over medium heat.
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48
When the butter solids have turned a nutty blond, pour the butter (discard the garlic and sage) over the mushrooms.
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49
Season with salt and pepper and roast, turning occasionally, until the mushrooms are tender but still slightly al dente, 15 to 20 minutes.
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50
Transfer them to a bowl, toss with the parsley, drizzle with olive oil, and keep warm.
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51
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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52
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
