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Maccaruna With Rabbit Ragu & Wild Fennel
Recipe by Laura Sharrad
Try Laura Sharrad's Maccaruna with Rabbit Ragu & Wild Fennel today!
- Steps
- Ingredients
Steps
- For the Pasta Dough, in the bowl of a stand mixer fitted with a paddle attachment, combine all the ingredients with a pinch of salt. Mix until a dough forms – it should be firm but pliable.
- Knead on a clean benchtop for 3-4 minutes. Wrap in cling film and rest for 30 minutes.
- When rested, on a lightly floured surface, divide the dough into 4. Take one portion and cover the remaining. Roll into a log, approximately 75mm in width. Cut the log into 3cm pieces.
- Lightly flour a long skewer or thick needle. Place it into the middle of each pasta length and roll it on your board until a maccheroni like shape is formed. Set aside on a floured tray.
- For the Rabbit Ragu, dust the rabbit in a large bowl of seasoned flour.
- In a large frypan, heat the 2 tablespoons of olive oil on a medium heat. Add the rabbit and cook for 10-15 minutes until golden and well caramalised on each side.
- Meanwhile, add the remaining oil in a pressure cooker bowl and heat to a high sear.
- Roughly chop one onion, carrot and celery stalk as well as the fennel and leek and pancetta. Add to the pressure cooker with the tomato paste, sage and 1 whole rosemary stalk.
- Deglaze the frypan with masala and add the contents to the pressure cooker. Season with salt and pepper and sauté for 5 minutes. Add the stock, cinnamon and aniseed. Cook with pressure for 40-45 minutes.
- Meanwhile, finely dice the remaining onion, celery, carrot and garlic.
- In a large saucepan over a medium heat, add the butter. When melted, add the diced vegetables. Finely chop the remaining rosemary and add to the pan. Cook for 10-12 minutes on a high heat, until soft and caramelised.
- When the pressure cooker has finished, release the pressure and remove the rabbit to a bowl to cool.
- Strain the stock into a saucepan. Cook on a medium heat for 20-25 minutes until to reduce by half.
- Pick down the rabbit meat and add to the stock in the saucepan with sautéd onion, carrot, celery and garlic
- For the Molica - Wild Fennel Pangratato, in a mini-food processor place the bread, fennel fronds, aniseed and cheese until the texture of a fine breadcrumb.
- In a medium frypan add the olive oil, on a medium heat. Fry the breadcrumbs until golden and crunchy. Season with salt and pepper and set aside to serve with the pasta.
- To cook the macaruna, bring a large saucepan of salted water to the boil. Add the pasta and cook for 2 minutes, or until al dente.
- Meanwhile warm the rabbit ragu in the saucepan.
- When the pasta is cooked, drain and add to the rabbit ragu. Stir gently then place in to bowls to serve and top with 1-2 tablespoons of the molica.
