Roasted rabbit Oriechette with Pancetta and Scallops.
Serves 4 people
Ingredients:
1 rabbit (cleaned)
2 red onions
1 carrot
3 celery stalks
1 bunch sage
2 Birdseye chillis
750ml chicken stock
50g butter
1 teaspoon oregano
400ml napolitana sauce
1 bunch flat leaf parsley
3 tablespoons crushed garlic
150g sliced pancetta
1 punnet cherry tomatoes
50g rocket
60ml olive oil
12 scallops (roe off)
1 packet oriechette pasta
sea salt
cracked black pepper
Method:
We will split this recipe into two separate sections, roasting the rabbit and putting the pasta together.
Roasting the Rabbit: Roughly chop the carrot, 1 of the onions and the celery and lay it in the bottom of a casserole dish. Lay the rabbit on the top of this and drizzle half of the olive oil over it. In a small mixing bowl mix the napolitana sauce, 2 tablespoons of garlic, oregano, 1 chopped chilli and half of the sage (chopped). With your hands baste this mixture all over the rabbit making sure to do inside of the rabbit as well, any of the basting mixture left over can be tipped over the vegetables. Season the rabbit well and then pour the chicken stock and butter into the bottom of the dish. Tear half of the bunch of parsley roughly over the top then cover the dish with either the lid or alfoil. Roast at 170 degrees for 2 hours. Once removed from the oven allow rabbit to cool. Then pick the meat from the bones and shred it into a bowl, place this in the fridge. Put the bones in with the stock and vegetables into a large pot and boil it until only half of the liquid remains, then strain the stock and discard all the solids. The sauce that is left will be used as the pasta sauce.
Putting it all together: Start by cooking your oriechette in a pot of salted water. Once cooked, strain the pasta and coat it in a small amount of olive oil. Place to one side while the sauce is prepared. Into a large fry pan on a low heat pour the last 30ml of olive oil. Roughly tear the pancetta into the pan along with the last of the sage and the remaining chopped onion. After allowing the pancetta to crisp for 1 minute add the last of the garlic and the final chilli (chopped), cook this for a further 2 minutes. Halve all the cherry tomatoes and add them to the pan, cook for 2 minutes before adding the shredded rabbit. Tear the parsley with your hands and add it to the pan, let entire mix cook for a further minute then add the stock. Season then allow ingredients to cook until the sauce begins to thicken slightly, then add the oriechette and scallops. cook for 3 minutes longer or until the sauce grips to the pasta then just before serving put the rocket in and toss it through so it wilts. Serve garnished with a nice parmesan and a few more rocket leaves. Perfect for a cool evening!
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