Pappardelle – ingredients for 4 portions

150 grams all purpose flour
50 grams hard wheat semolina
100 grams whole egg
6 grams pureed garlic (blanched 4 times changing water after each blanching)
2 grams thyme
40 grams grated “bagoss”

Method:

On a wood pasta board, combine ingredients except “bagoss” and make dough. Let rest for one hour.

Roll dough into thin sheets (no more than one millimetres) and brush with water; sprinkle grated “bagoss” on half of the pasta. Cover with the other half of the sheet. Cut “pappardelle” into shapes of 2 centimetres wide by 12 centimetres long. Let rest covered with cloth.

Rabbit Sauce – ingredients

160 grams boneless rabbit pieces
10 grams butter
1 gram thyme
1 gram parsley
1 decilitre red wine
20 grams fresh tomato concasse
60 grams brown veal stock
20 grams “bagoss”
Salt & pepper

Method:

In a non-stick frying pan, melt butter, add rabbit pieces and thyme; sear on both sides. Salt and pepper to taste. Discard fat and evaporate with red wine. Add veal stock, mushrooms (see below) and cook covered until meat is tender.

Chanterelles – ingredients

80 grams mushroom chanterelles chopped in small pieces
20 grams finely chopped onions
1 gram minced garlic
20 grams butter
300 grams water
Salt & pepper

Method:

In a casserole, sauté onions with butter. Add mushrooms, garlic and water; cover and cook slowly until mushrooms are tender. Salt and pepper to taste.

Final Dish Preparation:

Cook the pappardelle pasta in salted boiling water (al dente). Drain pasta and add to rabbit sauce. Add tomato concasse and parsley. Sauté well. Serve with finely sliced “bagoss” cheese on top of pasta.

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