Ingredients for 4 people
320 g Gnocchetti sardi – Malloreddus
1 front portion of rabbit
1 carrot
1 onion
1 shallot
1 celery stalk
Bouquet garni to taste
10 g tomato paste
100 g rabbit stock
200 g cream
40 g grated Bagos cheese
30 g butter
20 cl red wine
Salt to taste
Pepper to taste
100 g extra virgin olive oil
50 g rosemary leaves
Procedure
Clean and debone the rabbit, using the bones to prepare a stock that will be used for cooking the meat. Cut the meat into small pieces, almost finely chopped.
In a hot pot with a drizzle of extra virgin olive oil, quickly brown the meat and set it aside. In the same pot, sauté the celery, carrot, onion, and shallot, all previously diced, in butter.
Once the vegetables are softened, add the meat and deglaze with red wine, add the rabbit stock and tomato paste.
For the rosemary oil, use a slow-speed extractor to extract the rosemary juice and add it to the extra virgin olive oil. Place everything in a vacuum-sealed bag and cook at low temperature for an hour at 54 degrees. Cook for about 12 minutes.
Cook the Gnocchetti sardi in salted boiling water and drain them about 5 minutes before they are fully cooked.
Finish cooking in the ragù, stir in some butter, and plate.
Finish the dish with a few drops of rosemary oil and sprouts.
