Polenta Casoncelli with Tender Rabbit and Creamy Taleggio Sauce

Polenta Casoncelli with Rabbit

Category: Pasta
Servings: 4

Ingredients:

Instructions:

To prepare the polenta casoncelli with rabbit, start by making the egg pasta. Combine the all-purpose flour, semolina flour, and a pinch of fine salt in a bowl. Add the olive oil, and crack in the eggs and egg yolks. Using your hands, mix everything together, ensuring the eggs are fully incorporated into the flour. If the dough feels too firm, add a little water to achieve the right consistency. Once mixed, knead the dough until it becomes smooth and elastic. Wrap it in plastic wrap and set it aside to rest for 30 minutes.

Next, make the polenta. In a saucepan, bring the water to a boil and add a pinch of salt. Gradually pour in the cornmeal, stirring continuously to avoid lumps. Cook the polenta over medium heat until it thickens and becomes firm. Once done, remove it from the heat and let it cool slightly. While the polenta is still warm (but not boiling), cube the Taleggio cheese and add it to the polenta, stirring until it melts smoothly. Add the Parmigiano Reggiano cheese, and continue to mix until fully incorporated. Gradually add the whole milk to achieve a creamy consistency. Season the mixture with salt and black pepper to taste.

Once the polenta mixture is ready, transfer it to a colander placed over a bowl to drain excess moisture. Then, carefully pass the polenta through a sieve into a piping bag and let it cool for about 30 minutes.

While the polenta is cooling, roll out the pasta dough. Using a pasta machine, roll the dough through each setting, progressively reducing the thickness until it reaches about 1 to 1.5 mm thick. Cover any unused dough with a damp cloth to prevent it from drying out. Once the dough is rolled out, use a 6 cm round cookie cutter to cut circles.

Place a small dollop of the cooled polenta mixture in the center of each pasta circle. Lightly mist the edges of the pasta with water using a spray bottle to help seal the casoncelli. Fold the circles in half to form half-moon shapes, pressing the edges together to seal them. Gently press down on the center of each casoncello to imprint a slight mark, then set them aside.

Now, it’s time to prepare the rabbit. Cut the rabbit saddle into small, even cubes (1-2 cm each). Heat a little extra virgin olive oil in a large pan over medium-high heat. Once the oil is hot, add the rabbit cubes, making sure they are spaced apart. Season with salt and black pepper, and allow them to sear for 1-2 minutes on each side until golden brown. Once the rabbit is browned, add the red wine to the pan and let it cook off, allowing the alcohol to evaporate. Remove the pan from the heat, then add a knob of butter to enrich the sauce. Stir to combine, and set the pan aside.

In the meantime, bring a large pot of salted water to a boil. Carefully drop the casoncelli into the boiling water and cook until they float to the surface, indicating they are done. This should take just a few minutes. Use a slotted spoon to remove the casoncelli from the water and transfer them to a pan.

In a separate pan, melt the remaining butter over low heat. Add the grated Parmigiano Reggiano and allow it to melt slowly, creating a creamy sauce. Gently toss the cooked casoncelli in the butter sauce until they are well coated.

Once the casoncelli are ready, plate them by placing a generous portion on each plate. Add a few cubes of the cooked rabbit, drizzle over some of the cooking juices from the rabbit, and serve immediately while still warm.

Enjoy your polenta casoncelli with rabbit, a delicious and comforting dish that’s perfect for a special meal or a cozy evening!